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
60 min.	55 min.	1 hour 55 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.
15	A light red wine, like the delightfully-named Beaujolais, "Saint-Amour".

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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