Veggie tart

I wanted to recreate this tart where veggies look like flowers for aaaages. Yesterday I finally sat down and decided to make it. For this one I used carrots and courgette/zucchinis cause it’s easy to get thin slices of them. I also made my own crust, cause it is funnier but any store-crust would do fine as well. I hope you’ll like it just like I did 🙂

Ingredients

For the homemade crust
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2 cups flour // 3/4 cup softened (not liquified) butter // 1/2 cup water

For the filling
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2 eggs // 1/4-1/3 cup milk (depending on the size of the pie) // 2 tbsp double cream

For the veggies
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2 large carrots, peeled // 1.5 large courgette/zucchini // 1/4-1/3 cup tomato paste with herbs or normal tomato paste mixed with some herbs (optional)
 Method

For the crust
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In a large bowl, mix the flour and the softened butter. You should get a lumpy, sand-like texture // Gradually add the water while working the dough. You should get a soft and light dough. If too sticky, add some flour as needed but not too much // Grease a pie mold and spread the dough // take a fork and use it to make holes all over the dough. This would enable it to “breathe” // Put an aluminium sheet on the dough and dried chickpeas on top (any other dry legume would do fine as well) This is so that the dough will not rise while you bake it // bake the dough for about 40 min in a preheated oven at 360F/180C until it is cooked

For the filling
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Beat the eggs, then add the double cream and the milk

For the veggies
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Wash the carrots and courgettes/zucchinis //Peel the carrots // Take a peeler and peel the veggies vertically, in order to get thin long slices // Mix the carrots with some salt, pepper, paprika and olive oil // Mix the courgettes/zucchinis with salt, pepper and olive oil // When the crust is ready, take it out from the oven and spread about the tomato paste on it // Start with the courgette/zucchini and place slices all over the circumference of the crust // Then add a layer of carrots, and etc until the whole crust is filled // Put the egg filling all over the tart // Bake at 360F/180C for about 40-50 min (the filling should be set)

 And voilà.