"Rose" Vegetable Tart
This tart is a beautiful creation, almost to pretty to eat. It takes a bit of time to cut the vegetables and arrange in the rose pattern, but it's not complicated.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Lunch Dish
Cuisine French, Provencal, Vegetarian
- 1 Easy Pie Crust see recipe below
- 2 carrots (orange)
- 2 white carrots
- 1 purple carrots
- 2 zucchinis (courgettes) green
- 2 yellow zucchini (courgette)
- 6 Artichoke hearts frozen or quality canned, or fresh
- 1/2 lemon juiced
- 2 tbsp heavy cream (35%)
- salt and pepper
- 2 tbsp olive oil
Easy Pie Crust:
- 250 g (8oz) All Purpose Flour
- 125 g (4oz) butter softened
- 50 g (2oz) Sugar
- 1 egg
- 2 tbsp cold water
- a pinch of Salt
Cook the artichokes in boiling water with the juice of a half lemon. Drain and mix with the heavy cream to create a paste (puree). Season with salt and pepper and reserve.
Roll the dough and fill a tart or quiche pie pan. Spread the artichoke puree in the bottom.
Peel and wash the carrots. Wash the zucchini but don’t peel them.
With a mandoline, slice the vegetables lengthwise, 1/4 cm, or a quarter inch thick, roll them into little rosebuds, and stick them in the puree.
Repeat the operation with all the vegetables, and make sure to alternate the colors in the pie for a prettier “bouquet”.
Bake in the oven at 180ºC (325ºF) for 40 minutes.
While hot spread the olive oil with a brush, add salt and pepper and enjoy.
Easy Pie Crust Method:
Cut the soft butter in small cubes and add it to flour. Mix well until you got something who look like sand.
Add the egg and the water, the salt and sugar and mix gently until all ingredients make a nice ball. Don’t knead too much. Reserve in the fridge at least one hour before you use it. NOTE: the dough keeps well up to 2 months in the freezer.