How to make a Vegetable Flower Tart | скачать в хорошем качестве

How to make a Vegetable Flower Tart |

What a pretty way to eat some veggies! It looks tricky but it's really not, just takes a bit of time but it's SO worth it! Hope you all enjoy the video! Vegetable tart: Ingredients : • 250g flour • 125g butter • 30g grated parmesan • 1 egg yolk • 2 carrots • 1 aubergine • 2 courgette • 1 lemon • 100g sundried tomato • 250g mascarpone • 2 eggs • 150g pesto • 50g cheddar/other hard cheese • 50g parmesan • olive oil Method: 1. To make the pastry rub the flour and butter together between your fingertips until it resembles breadcrumbs. Mix in the grated Parmesan and a pinch of lemon zest. 2. Add the egg yolk and form a dough adding a little water if necessary. 3. Leave to chill for 20-30 mins before using. 4. Using a mandolin or a sharp knife slice all the vegetables as thinly as possible. Brush the aubergine with lemon to prevent it from turning brown. 5. Microwave the carrot slices in a bowl with a few spoons water for 1 min and then leave to cool. Repeat this process with the other vegetables but only cooking them for 30 seconds. 6. Roll out your pastry to approx. ½ a cm thick and line your flan tin trimming off any excess. 7. Line with parchment and baking beans and bake for 15 mins. Remove the beans and then bake for another 5 mins. 8. To make the filling mix together the marscapone, egg, pesto, cheese, a bit of lemon zest, chopped sundried tomato and season with salt and pepper. 9. Spread the filling into the base of your tart case. 10. Pat dry all of your vegetables and season them well. 11. Roll up a stack of the sliced vegetables to form a spiral for the centre of your tart. Continue wraping vegetable slices to form a rose like effect. 12. Drizzle the tart with olive oil and a little leftover pesto. 13. Bake at 160 degrees for 30-40 mins until the filling has set. 14. Leave to cool for 15 mins before serving.