Vegetable rosette tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 200 g Puff or flaky pastry (pâte feuilletée)
• 2 4 carrots
• 3 3 courgettes
• 4 1 onion
• 5 200 ml liquid cream
• 6 200 g feta
• 7 salt
• 8 pepper
• Total weight: 2,195 grams

Times:

Preparation	Cooking	Start to finish
59 min.	53 min.	1 hour 52 min.

Step by step recipe

• 1: Prick the centre of 200 g Puff or flaky pastry (pâte feuilletée), line a tart tin or mould and put to wait in the fridge.
• 2: Prepare 4 carrots.
  Scrub 3 courgettes, then cut off the ends.
• 3: Slice the carrots thinly lengthways, using a vegetable peeler or preferably a mandolin if possible.
• 4: Do the same with the courgettes.
• 5: Peel 1 onion, and cut into small pieces.
• 6: Bring a large pan of salted water to the boil. When boiling, tip in the carrots and count one minute of cooking time from when the water comes back to the boil.
• 7: Remove the carrots and plunge into cold water.
• 8: Then drain thoroughly (using a salad spinner works well), then leave to dry on a cloth or absorbant paper.
• 9: Do the same with the courgettes, using the cooking water from the carrots.
• 10: Preheat the oven to 210°C (420°F).
  Assemble the tart: arrange the vegetables in rings, alternating rings of carrots and courgettes ...
• 11: ...until you have filled the whole tart.
• 12: Prepare the filling: blend 200 ml liquid cream, 200 g feta, the chopped onion, salt and pepper together.
• 13: Pour over the tart, then cook in the oven for about 40 minutes.
• 14: This tart can be eaten warm or cold. For a cold meal, try accompanying it with a green salad and a good vinaigrette dressing.

Remarks

The vegetables can be prepared several days in advance and kept refrigerated in a sealed container. The feta filling, on the other hand, should be prepared at the last minute.

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