Home Dessert Vegetable tart – vegetarian recipe

Vegetable tart – vegetarian recipe

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Impress your vegetarian friends with a savory tart that is not only delicious but also beautiful: the vegetable tart! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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I have a vegetarian friend coming over for dinner tonight, and I want to impress her with a savoury tart that is not only delicious but also beautiful… let’s see how to make it!
Vegetable tart
(8 servings)
• 1 round sheet of puff or shortcrust pastry, about 7 oz (200 g)
• ¾ lb (350 g) of zucchini
• ¾ lb (350 g) of carrots
• oil for brushing
• salt to taste For the béchamel sauce
• 1 ¼ cups (300 ml) of milk
• 1 ¾ tbsp (25 g) of butter
• 3 ¼ tbsp (25 g) of flour
• just under ½ cup (40 g) of grated parmesan cheese
• 2 medium eggs
• a pinch of grated nutmeg
• salt to taste
Let’s begin with the béchamel sauce: place the butter in a small saucepan and let it melt. Now add the flour… and let it brown for a couple of minutes. Pour in the milk, at room temperature… and stir until you have a smooth and rather thick sauce; then add a pinch of salt and nutmeg.
Here’s the béchamel sauce, transfer to a bowl and let it cool at room temperature. Now move on to the vegetables: first make sure that all zucchini and carrots are evenly sized, so you’ll have slices that are similar in thickness, so cut off the ends of the zucchini, that have been washed, and slice into very thin slices, 1/10 inch (1-2 mm) at the most… and repeat with the carrots.
Now take an 8 ½-inch (22 cm) round tart pan, grease with butter and cover the bottom with the sheet of puff pastry, or shortcrust pastry if you prefer; press well and fold in the excess dough from the sides, or cut it off.
The tart shell is ready, so take the cooled béchamel sauce, add the 2 eggs… and the parmesan cheese… and the filling for our savoury tart is ready.
Pour the béchamel sauce into the pan… and now we’re ready to add the vegetables, zucchini and carrots: arrange them upright, working from the outside to the centre, to create concentric circles… alternating the zucchini and the carrots.
Once you’ve finished filling your beautiful tart, brush a little oil on top and season with salt, and pepper if you like. Now bake the tart at 350°F (180°C) for about 50-60 minutes.
And here’s our wonderful vegetable tart, that is sure to make an impression on your friends! I’ll bring it to the table… see you next videorecipe!

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34 Comments

  1. Parthasarathy T

    March 5, 2019 at 7:46 am

    There were two vegan eggs also. Great concoction😖

    Reply

  2. Petra J

    March 5, 2019 at 7:46 am

    Im sorry but I just did this tonight step by step and the béchamel sauce was GROSS its was like mush, I wasted a bunch of veggies plus the puff pastry! and the cheese.. what a shame!

    Reply

  3. casvimar sa

    March 5, 2019 at 7:46 am

    mmmm… i love vegetable tart

    Reply

  4. yellowsaffron

    March 5, 2019 at 7:46 am

    Yes, but you can't cut them into strips!

    Reply

  5. Khalid Alshami

    March 5, 2019 at 7:46 am

    what about adding some brocoli

    Reply

  6. SunSolaris2008

    March 5, 2019 at 7:46 am

    Great, thanks for your idea.
    I did something new, I make the zucchini grated and add it, it was nice 🙂

    Reply

  7. yellowsaffron

    March 5, 2019 at 7:46 am

    You can sprinkle the zucchini with salt and place on a tilted surface, so they drain the excess water… otherwise add some more flour to the bechamel sauce

    Reply

  8. SunSolaris2008

    March 5, 2019 at 7:46 am

    Thanks Sonia, I made this meal today 🙂 It's taste was great, but I have a problem, after I move the tart from the oven the i noticed that bechamel sauce was very soft, because the zucchini puts its water in it, any suggestions?

    Reply

  9. SunSolaris2008

    March 5, 2019 at 7:46 am

    Thanks Sonia, very nice video

    Reply

  10. edie12341234

    March 5, 2019 at 7:46 am

    vegans cant eat cheese either 🙁

    Reply

  11. 12345678summingup

    March 5, 2019 at 7:46 am

    This is a very particular tart. It seems that it's rather tasty.

    Reply

  12. lapajapa

    March 5, 2019 at 7:46 am

    oooo nw m doomed sad my english is so poor maybe bcz its nt my mother toungue but the whts the point giving reson to ppl like who r of no help but only speak bullshit…….n go ahead n find ur meaning in this comment also

    Reply

  13. UltimateGrobanite

    March 5, 2019 at 7:46 am

    Big difference in "can't" and "won't"…

    Reply

  14. Snowleopardsgaze

    March 5, 2019 at 7:46 am

    I did make this recipe of yours this past weekend, it was delicious! I was worried the vegetables would turn out mushy with such long cooking time, but I was very pleasantly surprised that was just not the case, they were a perfect texture!

    My cooking time was a bit longer than yours. I made sure to see that the custard was just set in the middle. I left it out for about 15 minutes and the residual heat finished it perfectly.

    Thanks for all your great recipes.

    Reply

  15. Sasha Lyonson

    March 5, 2019 at 7:46 am

    if you are vegan, this recipe is not good for you. You could find cheese substitutes, use vegetable shortening instead of butter, try various milk substitutes, use egg substitutes, make your own pastry with vegetable shortening, make a bechamel sauce with water instead of milk. But none of those will taste or cook the same. I would suggest doing a Google for vegan tart recipes. They will have already done any adjustments to previous recipes, or found combinations from scratch that work.

    Reply

  16. yellowsaffron

    March 5, 2019 at 7:46 am

    You can omit the eggs and make a simple bechamel sauce, perhaps enriched with the grated parmesan cheese, if you like.

    Reply

  17. lapajapa

    March 5, 2019 at 7:46 am

    i am vegan i cant ear eggs any suggestion for subsitute????

    Reply

  18. yellowsaffron

    March 5, 2019 at 7:46 am

    You can use it with the same temperature and baking time!

    Reply

  19. catonlsd3

    March 5, 2019 at 7:46 am

    You can slice a piece next time for us to see how delicious it looks! Nice video btw! 🙂

    Reply

  20. Shubh

    March 5, 2019 at 7:46 am

    Thanks! That was quick and now it works 🙂

    Reply

  21. yellowsaffron

    March 5, 2019 at 7:46 am

    sorry, try again! youtube.com/playlist?list=PL7F3452BA2103DA4B&feature=view_allll

    Reply

  22. Shubh

    March 5, 2019 at 7:46 am

    I would also like to see more vegetarian recipes, but that link is not working.

    Reply

  23. SuzanneBa

    March 5, 2019 at 7:46 am

    That is just so pretty and yet so easy to do. I think even kids will love this because it just looks so yummy.

    Reply

  24. yellowsaffron

    March 5, 2019 at 7:46 am

    3/4 inch is 19 mm, so it's way too thick!

    Reply

  25. yellowsaffron

    March 5, 2019 at 7:46 am

    It's 1-2 mm!

    Reply

  26. Karen

    March 5, 2019 at 7:46 am

    That's such a beautiful tart! Thx Sonya!

    Reply

  27. SoniaNandin

    March 5, 2019 at 7:46 am

    yeeey! im a vegetarian so thank you! 🙂

    Reply

  28. Emily

    March 5, 2019 at 7:46 am

    yeah 😀
    you just made a vegetarian very happy ^-^

    Reply

  29. yellowsaffron

    March 5, 2019 at 7:46 am

    You can replace carrots with eggplants, onions, green beans, leeks or anything you like!

    Reply

  30. Mary Pagdati

    March 5, 2019 at 7:46 am

    Hi, this dish looks stunning – I'm sure you impressed your friend!! I realize that the contrasting colours of the zucchini and carrots make it so impressive, but not too many people like cooked carrots here in Cyprus. Could I perhaps use a few concentric circles of carrots and add aubergines instead (that have been previously fried)? It would taste something like mousaka, I think… Would you mind doing a variation recipe for us, please?

    Reply

  31. imyourhappydrug

    March 5, 2019 at 7:46 am

    YUM 😀

    Reply

  32. yellowsaffron

    March 5, 2019 at 7:46 am

    Have a look at our vegetarian playlist! youtube.com/playlist?list=PL7F3452BA2103DA4B&feature=view_all

    Reply

  33. nsr500

    March 5, 2019 at 7:46 am

    wow!! please upload more vegetarian receipes!!

    Reply

  34. ManabuFarms

    March 5, 2019 at 7:46 am

    nice as always

    Reply

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