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Savory Vegetable Tart in a round pan

Savory Vegetable Tart

Impressive tart that doesn't just look good, it also tastes very good! Designed with spirals and roses made from vegetables and fit as a festive dish for holidays.
Prep Time 15 mins
Cook Time 40 mins
Resting time 2 hrs 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 10 servings

Ingredients
  

For the crust:

  • 2 cups (300 grams) flour
  • 2 sticks (200 grams) cold butter cut to cubes
  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon cold water (NOTE: only use if the dough looks too dry after combining all the ingredients together.)

For the filling:

  • 1 cup heavy cream
  • 2 eggs
  • ½ cup shredded mozzarella cheese
  • 7 carrots in different colors
  • 1 small beet
  • 1 zucchini
  • Salt and pepper by your taste
  • 2 tablespoon olive oil (to brush the vegetables before baking)

Instructions
 

  • In a blender, place flour, salt and cold butter.
  • Blend to a crumbled mixture.
  • Add the egg and continue blending until the batter turns to dough.
  • If it's too dry, add one tablespoon of cold water and blend again.
  • With your hands, shape the dough to a disc shape and wrap with nylon.
  • Place the dough in the fridge to rest for 1 hour.
  • On a floured surface, roll the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
  • Stab the dough with a fork.
  • Freeze the dough inside the pan for an hour.
  • With a mandolin slicer or vegetable peeler, cut the vegetables to thin slices.
  • Place the vegetable slices (but the zucchini) in a bowl with boiling water to soften for half an hour, place the beet and purple carrots in a separate bowl so it doesn't color all vegetables.
  • Set the oven to 170°C/ 350°F fan.
  • In a bowl, mix 2 eggs with heavy cream, mozzarella, salt and pepper.
  • On the frozen crust, pour the filling.
  • Roll some of the vegetables to roses and arrange on top of the filling, the rest can be arranged in a spiral shape until all the tart is covered with vegetables.
  • Brush the vegetables with olive oil.
  • Bake for 40 minutes.
  • Cool at room temperature.
  • Have a piece and enjoy!