Vegetable rosette tart

Step by step recipe:

  1. 5 min.Vegetable rosette tart : Photo of step #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. 10 min.Vegetable rosette tart : Photo of step #2
    Prepare 4 carrots.

    Scrub 3 courgettes, then cut off the ends.
  3. 8 min.Vegetable rosette tart : Photo of step #3
    Slice the carrots thinly lengthways, using a vegetable peeler or preferably a mandolin if possible.
  4. 8 min.Vegetable rosette tart : Photo of step #4
    Do the same with the courgettes.
  5. 5 min.Vegetable rosette tart : Photo of step #5
    Peel 1 onion, and cut into small pieces.
  6. 3 min.Vegetable rosette tart : Photo of step #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. 5 min.Vegetable rosette tart : Photo of step #7
    Remove the carrots and plunge into cold water.
  8. 3 min.Vegetable rosette tart : Photo of step #8
    Then drain thoroughly (using a salad spinner works well), then leave to dry on a cloth or absorbant paper.
  9. 10 min.Vegetable rosette tart : Photo of step #9
    Do the same with the courgettes, using the cooking water from the carrots.
  10. 10 min.Vegetable rosette tart : Photo of step #10
    Preheat the oven to 210°C (420°F).

    Assemble the tart: arrange the vegetables in rings, alternating rings of carrots and courgettes ...
  11. Vegetable rosette tart : Photo of step #11
    ...until you have filled the whole tart.
  12. 5 min.Vegetable rosette tart : Photo of step #12
    Prepare the filling: blend 200 ml liquid cream, 200 g feta, the chopped onion, salt and pepper together.
  13. 40 min.Vegetable rosette tart : Photo of step #13
    Pour over the tart, then cook in the oven for about 40 minutes.
  14. Vegetable rosette tart : Photo of step #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.

And to drink?

A light red wine, like the delightfully-named Beaujolais, "Saint-Amour".

Source:

Home-made

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