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Vegetable rosette tart

Name: Vegetable rosette tart
Prep time: 59 min
Cook time: 53 min
Total time: 1 h 52 min
Yield: 1 tart
Cuisine: French
Ingredients: 200 g puff or flaky pastry (pâte feuilletée); 4 carrots; 3 courgettes; 1 onion; 200 ml liquid cream; 200 g feta; salt; pepper

Blanched courgettes and carrots arranged in a rosette with a feta filling.

190 K 3.9/5 (23 reviews)

1 hour 55 min. difficulté

Easy

6.55 €

1 tart

8 Ingredients

Last modified on: October 6^th 2010

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 for this recipe

Preparation: 60 min.

Cooking: 55 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Stage 2 - ⌛ 10 min.

Prepare 4 carrots.

Scrub 3 courgettes, then cut off the ends.

Stage 3 - ⌛ 8 min.

Slice the carrots thinly lengthways, using a vegetable peeler or preferably a mandolin if possible.

Stage 4 - ⌛ 8 min.

Do the same with the courgettes.

Stage 5 - ⌛ 5 min.

Peel 1 onion, and cut into small pieces.

Stage 6 - ⌛ 3 min.

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.

Stage 7 - ⌛ 5 min.

Remove the carrots and plunge into cold water.

Stage 8 - ⌛ 3 min.

Then drain thoroughly (using a salad spinner works well), then leave to dry on a cloth or absorbant paper.

Stage 9 - ⌛ 10 min.

Do the same with the courgettes, using the cooking water from the carrots.

Stage 10 - ⌛ 10 min.

Preheat the oven to 210°C (420°F).

Assemble the tart: arrange the vegetables in rings, alternating rings of carrots and courgettes ...

Stage 11

...until you have filled the whole tart.

Stage 12 - ⌛ 5 min.

Prepare the filling: blend 200 ml liquid cream, 200 g feta, the chopped onion, salt and pepper together.

Stage 13 - ⌛ 40 min.

Pour over the tart, then cook in the oven for about 40 minutes.

Stage 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".

And to drink?

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

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

Source: Home-made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=60 %	820 RDI=80 %	810 RDI=120 %	2,480 RDI=120 %	10,370 RDI: 120 %
Per 100 g	6 RDI=3 %	40 RDI=4 %	40 RDI=6 %	110 RDI=6 %	470 RDI: 6 %