Savory Vegetable Tart

 

 This amazing tart not only looks good, but it also tastes amazing!  A spiral of veggies makes it look like artwork.

 

INGREDIENTS

 

For the crust:

2 cups flour

2 sticks of cold butter cut into cubes

1 egg

1 teaspoon salt

1 tablespoon cold water

 

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 to your taste

2 tablespoon olive oil

 

Combine the flour, salt, and cold butter in a blender.

Blend until the mixture is crumbly.

Meld in the egg until the batter becomes dough-like.

If the mixture is too dry, add one tablespoon of cold water and blend again.

Form the dough into a disc with your hands and wrap it in nylon.

Place the dough in the refrigerator for 1 hour to rest.

Roll the dough to a 3-4 mm thick sheet on a floured surface and set aside the baking pan, making sure to create a right angle between the side and the base and keeping the edges high.

With a fork, stab the dough.

For an hour, freeze the dough in the pan.

Cut the vegetables into thin slices using a mandolin slicer or a vegetable peeler.

Place the vegetable slices (except the zucchini) in a bowl of boiling water for 30 minutes to soften; place the beets and purple carrots in a separate bowl so they don't color the other vegetables.

Preheat the oven to 170°C/350°F fan mode.

In a mixing bowl, combine 2 eggs, heavy cream, mozzarella, salt, and pepper.

Pour the filling over the frozen crust.

Roll a few of the vegetables into roses and place them on top of the filling; the remaining vegetables can be arranged in a spiral shape until the tart is completely covered with vegetables.

Brush olive oil over the vegetables.

Preheat the oven to 400°F.

Allow cooling at room temperature.