Layered Tart with Carrots and Zucchini in Cream Sauce
Baking and Desserts • Italian
Description
It's best to choose carrots and zucchini of the same size to ensure the tart is even. The dough turns out light and flaky. This amazing tart, resembling a rose, will serve as a wonderful cold appetizer and pairs perfectly with tea when served hot.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Water 5 tablespoons
- Salt to taste
- Carrots 2 pieces
- Zucchini 2 pieces
- Cream 5 fl oz
- Garlic 2 cloves
- Eggs 2 pieces
- Cheese 0 oz
Step-by-Step Guide
Step 1
For the tart base: chop the butter with the flour, add salted ice water, and knead the dough (it's not necessary to achieve uniformity, the dough will even out during cooking).
Step 2
Place it in a springform pan and evenly distribute it, forming edges.
Step 3
Put it in the refrigerator while preparing the filling.
Step 4
For the filling: use a vegetable peeler to slice the carrots and zucchini into thin longitudinal slices.
Step 5
Remove the tart from the refrigerator, and layer the carrot and zucchini slices from the edges to the center (as shown in the photo). Return to the refrigerator while preparing the sauce.
Step 6
For the sauce: combine the eggs, cream, grated cheese, add salt to taste, and garlic. Whisk together.
Step 7
Take the tart out, pour the sauce over it, trying to fill it evenly.
Step 8
Bake at 355°F for about an hour.
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