How to make a Vegetable Flower Tart | #vegetabletart #pieart #foodart

Make the pastry by combining 200g flour, 100g butter, and 50g parmesan in a food processor.

Add a pinch of black pepper and 1 egg yolk to the mixture.

Add a tiny bit of water until the mixture comes together into a dough.

Knead the dough into a ball and roll it out on a floured surface until it's fairly thin.

Lift the pastry using a rolling pin and place it into a tart tin, pressing it into the sides.

Trim the excess pastry with a rolling pin to create a neat edge.

Bake the pastry blind at 160°C for 10 to 15 minutes with parchment paper and ceramic baking beans.

Remove the baking beans and bake for another 5 minutes, then brush with an egg wash.

Prepare the filling by beating 250g mascarpone with black pepper, then mix in 2 eggs, 200g cheddar, 50g parmesan, 2 chopped ripe tomatoes, and a slosh of pesto.

Slice 1 courgette, 2 carrots, and 1 aubergine using a mandolin, then microwave the courgette and carrots for 30 seconds to 1 minute until softened.

Soak the aubergine slices in water with lemon juice to prevent browning.

Fill the baked tart case with the prepared filling, almost to the top.

Begin assembling the vegetable rose in the center of the tart by overlapping the vegetable slices and twisting them into a conical shape.

Continue adding more vegetable slices around the center, spiraling them outwards and trimming as needed.

Drizzle olive oil over the assembled tart and add extra parmesan on top.

Bake the tart in the oven for about 30 minutes until the vegetables are browned and the tart is cooked through.

Equipment Needed

Spice Level:

Dietary

Allergens