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Vegetable rosette tart

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

182 K 3.9/5 (23 reviews)

1 hour 55 min. difficulté

Easy

6.55 €

3 tarts

8 Ingredients

Last modified on: October 6^th 2010

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For 3 tarts, you will need:

1 2 ²⁄₃ cups puff or flaky pastry (pâte feuilletée)
2 12 carrots
3 9 courgettes
4 3 onions
5 2 ²⁄₃ cups liquid cream
6 2 ²⁄₃ cups feta
7 salt
8 pepper

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

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

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Prick the centre of 2 ²⁄₃ cups puff or flaky pastry (pâte feuilletée), line a tart tin or mould and put to wait in the fridge.

Stage 2 - 10 min.

Prepare 12 carrots.

Scrub 9 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 3 onions, 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 2 ²⁄₃ cups liquid cream, 2 ²⁄₃ cups 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.

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 recipe	430 RDI=170 %	2,460 RDI=230 %	2,420 RDI=370 %	7,430 RDI=370 %	31,100 RDI: 370 %
Per 100 g	6 RDI=3 %	40 RDI=4 %	40 RDI=6 %	110 RDI=6 %	470 RDI: 6 %
Per tart	140 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

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