Vegetables tart

This is a delicious way to eat raw vegetables. It is healthy, tasty and it looks beautifully.

It is an exceptional appetizer and it is perfect for festive days. I prepared this tart for the first time for a New Year’s Eve dinner party. It was a colourful centre piece for my table and the guests just loved it.

Here is the recipe.

The Vegetables Tart

For the brisee pastry:

200 gr white flour
100 gr butter
70 ml cold water
a pinch of salt

For the filling:

250 gr cream cheese (like Philadelphia)
250 gr sweet gorgonzola (or soft blue cheese)
3 cherry tomatoes
5 radishes
A few clumps of broccoli
1 carrot
1 zucchini
1 small leek or 2 spring onions
1 Belgian endive
Chives

How to prepare:

To prepare the brisee pastry: make a well in the flour. Add the butter in small pieces and a pinch of salt. Start to knead. When the butter and the flour are mixed add the water and knead until the dough is smooth. Wrap the dough in a piece of clingfilm and put it in the fridge for cooling (40 mins).

Heat the oven at 180˚.  With the help of a rolling pin roll out the pastry on a piece of baking paper. Then put it on a round thin of 20-25 cm diameter. If needed cut the borders (you can use the exceeding pastry for preparing some small biscuits in the shape that you prefer and later use them for the decoration of the tart). Cook the tart in the hoven for around 20-25 mins checking it from time to time. Then take the pastry from the hoven and let it cool.

To prepare the filling: in a bowl mix the cream cheese with the gorgonzola (you can change the proportion in function of your taste). Wash the vegetables. Cut the cherry tomatoes in halves. Cut the radishes in four. Grate the carrot. With a potato peeler slice the zucchini by its length. Cut the leek in clumps. Pluck the leaves of the endive.

To assembly the tart: put the brisee pastry tart on a serving plate. Fill it with the cheese mixture. Then arrange the vegetables on the top. Finally, garnish with the chives and the little brisee biscuits.

You can prepare the tart even several hours before and then store it in the fridge until 30 mins before serving.