Vegetable rosette tart


Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.
175 K 3.9/5 (23 reviews)
Grade this recipe:
Keywords:
Last modified on: October 6th 2010
For 2 tarts, you will need:

Change these quantities to make:
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.
Vegetable rosette tart
Prick the centre of 400 g puff or flaky pastry (pâte feuilletée), line a tart tin or mould and put to wait in the fridge.

Stage 2 - 10 min.
Vegetable rosette tart
Prepare 8 carrots.

Scrub 6 courgettes, then cut off the ends.

Stage 3 - 8 min.
Vegetable rosette tart
Slice the carrots thinly lengthways, using a vegetable peeler or preferably a mandolin if possible.

Stage 4 - 8 min.
Vegetable rosette tart
Do the same with the courgettes.

Stage 5 - 5 min.
Vegetable rosette tart
Peel 2 onions, and cut into small pieces.

Stage 6 - 3 min.
Vegetable rosette tart
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.
Vegetable rosette tart
Remove the carrots and plunge into cold water.

Stage 8 - 3 min.
Vegetable rosette tart
Then drain thoroughly (using a salad spinner works well), then leave to dry on a cloth or absorbant paper.

Stage 9 - 10 min.
Vegetable rosette tart
Do the same with the courgettes, using the cooking water from the carrots.

Stage 10 - 10 min.
Vegetable rosette tart
Preheat the oven to 210°C (420°F).

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

Stage 11
Vegetable rosette tart
...until you have filled the whole tart.

Stage 12 - 5 min.
Vegetable rosette tart
Prepare the filling: blend 400 ml liquid cream, 400 g feta, the chopped onion, salt and pepper together.

Stage 13 - 40 min.
Vegetable rosette tart
Pour over the tart, then cook in the oven for about 40 minutes.

Stage 14
Vegetable rosette tart
This tart can be eaten warm or cold. For a cold meal, try accompanying it with a green salad and a good vinaigrette dressing.

Stage 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.
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 recipe290 RDI=110 %1,640 RDI=160 %1,610 RDI=240 %4,950 RDI=250 %20,730 RDI: 250 %
Per 100 g6 RDI=3 %40 RDI=4 %40 RDI=6 %110 RDI=6 %470 RDI: 6 %
Per tart140 RDI=60 %820 RDI=80 %810 RDI=120 %2,480 RDI=120 %10,370 RDI: 120 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 2 tarts : 13.05 €
  • Per tart : 6.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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