Just like a tutti-frutti, just veggies instead of frutti! An easy-to-do veggie veggies tart. Color your dish with tri-colored carrots and plenty of vegetables
Ingredients
Method
- Brush clean the carrots and trim edges;
- With a vegetable peeler, cut the carrots into stripes;
- Quickly wash and dry the eggplant, broccoli florets, and zucchini; slice the broccoli; cut eggplant and zucchini into stripes;
- Finely slice the shallot;
- Finely mince the culinary herbs;
- In a saucepan, boil water and blanch the carrot stripes for 2-3 minutes; drain well; if you choose colored carrots, blanch the purple one at last as the water would be colored;
- Drain Well;
- Blanch the eggplant stripes for 3-4 minutes; broccoli for 1-2 minutes; zucchini for 2-3 minutes; drain well the vegetables;
- Slice the mozzarella;
- Preheat the oven, 180ºC;
- Roll out the puff pastry; fold and press the edge to form a 1/4-inch thick border; use a baking tray, or if you have one, use an oven-proof cooking grid
- Whisk one egg;
- Brush the pastry with the whisked egg; bake for 8-10 minutes until lightly golden (the cooked egg will prevent the puff pastry from soaking up);
- Starting from the edge arrange a line of cherry tomatoes; sprinkle with herbs;
- Arrange a second line with mozzarella slices;
- Fill the tart with vegetables; I choose to arrange with concentric lines to allow each tart slice to have all of the ingredients; be imaginative and arrange vegetables as you wish!
- Whisk egg yolk with two tablespoons of water; brush the vegetables with; sprinkle with herbs;
- Bake for 35-40 minutes; if you have one, use an oven-proof cooking grid;
- Enjoy;
