Best Courgette Carrot And Red Pepper Tart Recipes

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RAINBOW ROSE VEGGIE TART



Rainbow Rose Veggie Tart image

Make and share this Rainbow Rose Veggie Tart recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 roll puff pastry
15 ounces ricotta cheese
2 eggs
3 ounces parmesan cheese
1 pinch nutmeg
1 pinch salt
2 tablespoons olive oil
1 tablespoon oregano
1/2 cup mozzarella cheese, shredded
4 large multi-colored carrots
2 zucchini

Steps:

  • Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
  • Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
  • In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
  • Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
  • Spread the cheese mixture on top of the tart base.
  • Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
  • Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

COURGETTE, CARROT AND RED PEPPER TART



Courgette, Carrot and Red Pepper Tart image

I'm not sure whether to call this a tart or a quiche, but either way it's lovely. It's great served hot with potatoes and salad, but I'm sure it'd be very tasty cold too.

Provided by Kitzy

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

175 g plain flour
1 teaspoon paprika
75 g chilled butter, diced
1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
200 g courgettes, trimmed
200 g carrots
2 eggs, beaten
300 ml milk
50 g mature cheddar cheese, grated

Steps:

  • Mix the flour and paprika in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Add enough cold water to form a firm dough (just a couple of tablespoons). Turn out the dough onto a lightly floured surface and knead briefly. Chill for 30 minutes.
  • Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry and line a 23cm pie dish. Chill the case for 30 minutes, then bake blind for 15 minutes. Remove from the oven and lower temperature to 180C/350F/gas mark 4.
  • Chop the peppers into small pieces and layer them over the bottom of the pie case. Cut the courgettes and carrots into ribbons and boil them for 2 minutes. Pat dry and lay over the peppers.
  • Beat the eggs, cheese and milk together and pour this over the vegetables. Bake for 35-40 minutes until the filling is set and golden brown.

Nutrition Facts : Calories 344.1, Fat 16.9, SaturatedFat 9.9, Cholesterol 112.8, Sodium 205.2, Carbohydrate 37.9, Fiber 3.4, Sugar 4.1, Protein 10.9

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