Vegetable Tart

  

The following gorgeous tart has a delicious flavor as well as a beautiful appearance. The spiral and rose vegetable themes that have been highly popular on the internet lately are combined in the pattern on top of this pastry.

 

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 tablespoons olive oil

 

Put the flour, salt, and chilled butter into a blender.

Process until a crumbly consistency.

When the mixture starts to resemble dough, add the egg and incorporate some more.

Blend again after adding 1 tablespoon of cold water if it's too dry.

Form the dough into a disc form with your hands, then wrap it in nylon.

Put the dough in the refrigerator for an hour to rest.

Roll out the dough on a floured surface to a sheet that is 3–4 mm thick, then place it aside in the baking pan. Make sure the sides and the base form a right angle and keep the edges elevated. Use a fork to pierce the dough.

For one hour, freeze the dough in the pan.

Slice the veggies thinly using a vegetable peeler or mandolin slicer.

 and purple carrots in a different dish and submerge the vegetable slices—apart from the zucchini in a basin of boiling water for 30 minutes.

Turn the oven down to   350°F fan.

Combine two eggs, heavy cream, mozzarella, salt, and pepper in a bowl.

Pour the filling onto the frozen crust. Use a fork to pierce the dough.

For one hour, freeze the dough in the pan.

Slice the veggies thinly using a vegetable peeler or mandolin slicer.

 and purple carrots in a different dish and submerge the vegetable slices—apart from the zucchini in a basin of boiling water for 30 minutes.

Turn the oven down to   350°F fan.

Combine two eggs, heavy cream, mozzarella, salt, and pepper in a bowl.

Pour the filling onto the frozen crust. Once the tart is filled with vegetables, roll some of the veggies into roses and lay them on top of the filling. The remaining vegetables can be arranged in a spiral pattern.

Distribute some olive oil over the veggies.

Bake for forty minutes.

Let cool to room temperature.