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Glutenfree Zucchini-Carrot Roses Tart

written by Julia 30. August 2018
Glutenfree Zucchini-Carrot Roses Tart

Who needs flowers, when you can have a roses tart?

Well, we have to admit: We are totally in love with this dish. No better surprise than inviting your friends over and spoiling them with this tasty and beautiful meal. Guess what: As we are aware that some of our friends and family members are gluten intolerant or vegetarians, we decided to prepare the gluten-free veggie version.

And guess what? Still absolutely delicious.

Glutenfree Zucchini-Carrot Roses Tart

Print recipe
Serves: 6 Portions Prep Time: Cooking Time:

Ingredients

  • Dough:
  • 250 g plain flour (glutenfree)
  • 125 g butter
  • 1 large egg
  • 1 pinch of salt
  • Teaspoon of oregano
  • Filling:
  • 2 zucchini
  • 5 large carrots
  • 1 yellow turnip
  • 250 g ricotta
  • 1 large egg
  • 1 sip of milk
  • nutmeg / salt / pepper

Instructions

Step 1: We start with the preparation of the dough.
The chilled butter will be cut into tiny pieces.
Blend all ingredients in a large mixing bowl or a flat wooden board together.
Knead the dough with your bare hands until the texture feels smooth and soft.
Set aside and keep the dough cool in the fridge for 30 minutes.

Step 2: Go on with the filling.
Cut the carrots, zucchinis and the yellow turnip into really thin stripes.
Now mix the ricotta, milk, egg and salt, pepper and nutmeg.
Add the oregano as finish.

Step 3: We now go on with the blind baking! Blind what? The whole concept of blind baking a pie crust can sound rather intimidating, I know.
But blind baking is really nothing more than letting the pie crust bake for a little while on its own before you add the filling. It’s an easy-peasy process made even easier once you know a few key steps. Please find them below:

  1. Heat the oven and roll out the dough: Heat the oven to 180 degrees with a rack in the lower-middle position. Roll out the dough and transfer it to your pie plate.
  2. Line the dough with parchment: Cut off a large square of parchment paper and use it to line the pie.
  3. Fill the pie with weights: Pour the pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. In this case, we used non-cooked chickpeas as weight.
  4. Bake until the dough is barely golden: Place the pie on the baking sheet and bake until the edges of the crust are just starting to turn golden, should be around 15 minutes.
  5. Remove the pie weights: Grasp the corners of the parchment and lift the chickpeas out of the pie. Transfer them to a bowl to cool.
  6. Cool down. Sounds complicated, but is actually easy.

Step 4: The finish line is near.
Take the cooled, blind baked dough and add half of the filling as mentioned above.
Take one veggie slice after another and bring them into a rose shape.
Go on with the carrots, zucchinis and the yellow turnip and place them all over the dough.
Make sure they are mixed with colours and shapes.
If you are finished, add the second half of the filling.

Step 5: Bake, bake, bake.
The tarte stays in the pre-heated oven for 30 minutes at 180 – 200 degrees.

ENJOY!

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