Vegetable Floret Tart
Pane-Bistecca
Vegetable Floret Tarte, a recipe by emmikochteinfach, a beautiful tarte filled with colorful vegetables – not just a treat for the taste buds!
I love lovely tarts! And apparently my daughter does too, because she chose this tart for our cooking and eating marathon.
I’ve made this Floral Vegetable Tart before, and it’s just as much of a feast for the eyes as Emma’s. I have to say, both are beautiful and absolutely delicious! Why not give them a go yourselves!
I love lovely tarts! And apparently my daughter does too, because she chose this tart for our cooking and eating marathon.
I’ve made this Floral Vegetable Tart before, and it’s just as much of a feast for the eyes as Emma’s. I have to say, both are beautiful and absolutely delicious! Why not give them a go yourselves!
Ingredients
Dough:
1 ready-made tart pastry or this pastry
150 g Sour Cream
125 g Mozzarella, grated
60 g Parmesan, grated
1/2 tsp Salt
1/4 tsp Nutmeg
1 tbsp Lemon Juice
2 yellow Zucchini
2 green Zucchini
2 orange Carrot
2 violet Carrot
2 tbsp Olive Oil
Füllung:
Vegetables:
Instructions
1
Step 1
Place the pastry into the greased tart tin; I used two smaller tins measuring 16/22 cm. Press the edges up.
2
Step 2
Mix the filling ingredients together and spread them over the base of the tart.
3
Step 3
Cut the vegetables using a vegetable peeler or a mandoline. Then roll them up and place them in the filling. A LITTLE TIP from Emma: If the vegetable strips are difficult to roll, cook them in batches in the microwave at 180 watts for 1–2 minutes. Or place them in a preheated oven for about 2 minutes. They will then be more pliable.
4
Step 4
Brush the vegetables with olive oil.
5
Step 5
Bake in the oven at 200°C for about 40–50 minutes, covering with aluminium foil if necessary to prevent the vegetables from browning.
Notes
A wonderful tart!
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