Lately I have seen so many people posting photos of this colorful vegetable tarte on Instagram, Facebook and Co and always when I saw their awesome pics I got a little jealous and asked myself how the hell they did this pretty veggie-flower/sun/however you wanna call it-thingy. But then I found a pretty easy recipe which made me finally realize that baking this tarte isn’t rocket science. So if you wanna know how to make this stunning veggie-“cake” just click on the bottom below.
I can promise you if you are looking for a pretty easy, delicious but also healthy meal this tarte will blow up your mind. You don’t need many ingredients and the effort is been kept to a minimum. Even the biggest vegetable hater will love this recipe and will eat at least one big piece of this guilty-free tarte, moreover your kids will simply love you for making them this bright and colorful “cake” (this trick mostly works) – the won’t be able to take their eyes off their plates.
But before I start talking too long, lets rather get started: so get ready with a good veggie peeler and rush into the kitchen where you surely are going to produce something very tasty and I can just tell you: its gonna be huge, its gonna be amazing 😉
Vegetable Tarte
Ingredients for the dough:
- 250g wholemeal flour
- 125g cold butter
- 1 egg
- 2-3 tsp cold water
- 1 tsp salt
Ingredients for the garnish:
- 100g grated cheese
- 2 courgettes
- 4 carrots
- 1 sweet potato
- 1 eggplant
- 4-5 tbsp green pesto
- some olive oil
- salt and pepper
And thats the way you do it:
- First you have to prepare the dough for the tarte, therefore combine the flour and salt, press a depression into the flour and add the cubed butter, the egg and last but not least the water. Knead it into a dough, wrap the dough in some cling film and let it cool in the fridge for an hour.
- Meanwhile preheat the oven to 180 degrees upper/lower heat, start the big “peeling-party” which means washing your veggies, grab a very good peeler and start cutting narrow thin stripes (I recommend to cut the eggplant and courgettes into quarters before you actually start peeling them).
- After the dough has been chilled in the fridge you should prepare a tarte tin by greasing and flouring (I don’t even know whether this word is existing) it. By the way the tin is supposed to have a diameter up to 24-26cm, after you did so roll out your cold dough and gently lay into the prepared tin, afterwards prick the pastry base several times with a fork and blind-bake the base for 15 minutes.
- Moreover mix the grated cheese with the pesto and spread onto the baked pastry base. By now we are getting to the tricky part of baking the pastry, simply because now we are gong to build up the veggie rose and this actually works quite well if you firstly do roll up a couple of veggie strips and place them in the middle of the pastry, secondly you just put the leftover strips in rows around the “core” rose and this should give you a pretty satisfying result.
- Now you are nearly done with all the hard work and simply have to drizzle the veggie topping with some olive oil and season well with salt and pepper. For about 30 minutes put the tarte in the oven again, gather your loved ones around the dinner table and enjoy this delight veggie tarte.
Did I promise too much? To be honest I don’t think so because this meal may takes some time and preparation – and also some practice to get the kind of results you want 🙂 but all in all its easier to make than expected, right? Even your kids can help you creating the pretty rose and I bet they will be proud as when they are going to have their first piece of their “own” homemade veggie sun.
One last baking hack for the blind-baking-thingy: A few weeks ago I didn’t even know that blind-baking is actually existing but now I can tell you that you do have a few options to actually do it. Either you buy special legumes and put them directly on the dough and remove them after the baking process or you do it the way I did it and get a smaller baking pan, wrap it in tinfoil and place it on your dough. It doesn’t really matter which option you chose, its just important that the bottom of the pastry is weighted with something while the pastry at the sides can actually rise.
I think I have talked enough by now and hope that you did enjoy the recipe. If you have any questions, suggestions,recommendations or just want to talk to me please don’t be afraid to write me an Email or dm via Instagram, Facebook and Co.
Lots of Love Julia
P.S: Okay one last thing I have to talk about: this week I am going to post my 100st Instagram post and this is somehow a big achievement for me, so I just want to thank you guys for all your lovely support over the last years *heart*
bake.your.life 