Layered tart with carrots and zucchini under creamy sauce
6 servings
70 minutes
Layered tart with carrots and zucchini in creamy sauce is an exquisite representative of Italian cuisine, combining the delicate texture of the dough with the rich flavor of the creamy filling. This recipe is inspired by traditional Mediterranean dishes where vegetables play a key role, highlighting the freshness and naturalness of the ingredients. Bright strips of carrots and zucchini arranged in a fan shape give the tart visual appeal and a delicious crunch. The creamy cheese sauce ties all elements together, providing a rich, slightly tangy taste. The dish is perfect for a light dinner or an elegant appetizer at a dinner party.
1
For the base: chop the butter with flour, add salted ice water and knead the dough (it doesn't have to be uniform; it will even out during cooking).
- Butter: 180 g
- Wheat flour: 200 g
- Water: 5 tablespoon
- Salt: to taste
2
Place in a removable mold and distribute evenly, creating edges.
3
We put it in the fridge while preparing the filling.
4
For the filling: Using a vegetable peeler, cut thin longitudinal slices of carrot and zucchini.
- Carrot: 2 pieces
- Courgette: 2 pieces
5
Take the tart out of the fridge, arrange slices of carrot and zucchini from the edges to the center (as in the photo). Put it back in the fridge while preparing the sauce.
6
For the sauce: combine eggs, cream, grated cheese, add salt to taste and garlic. Whisk together.
- Chicken egg: 2 pieces
- Cream: 200 ml
- Cheese: 50 g
- Salt: to taste
- Garlic: 2 cloves
7
We take out the tart, pour in the sauce, trying to fill the tart evenly.
8
Bake at 180 degrees for about an hour.
