The Zucchini And Carrot Flower Pie: A Bluffing Recipe

The flower tart, which is making the buzz on social networks with its stunning visual, can be prepared with different vegetables. If you also want to impress your guests with this particularly aesthetic appetizer, here is the step-by-step recipe of the zucchini and carrot flower pie.

Ingredients

Here are the ingredients needed to make a zucchini and carrot flower pie for 6 people :

220 g flour
2 pinches of salt
2 turns of pepper mill
1 pinch of turmeric
7 cl of olive oil
13 cl of simmering water
a little oil for the pie dish
3 large carrots
3 zucchini
2 tablespoons of mustard
2 handfuls of grated cheese
2 eggs
20 cl of milk
1 heaped teaspoon of cumin
salt and pepper
chopped chives

Preparation of the dough

To make this zucchini and carrot flower tart, you can use a ready-made shortcrust pastry roll.

You can also prepare an express shortcrust pastry by following the method below:

1- Pour the flour in a bowl. Add salt, pepper and turmeric powder.

2- Heat the water in a kettle until it simmers.

3- Mix 7 cl of olive oil with 13 cl of hot water and pour them together in the bowl.

4- First mix the dough with a spoon to avoid burning yourself, then knead it by hand until you get a soft ball. There is no need to let this shortcrust pastry rest.

Copyright : Audrey Vautherot

5- Spread the dough by hand in an oiled pie pan. For this recipe, use a small pie pan with high sides or a springform pan. Prick the bottom of the dough and mark the edges with a fork.

Copyright: Audrey Vautherot

6- Whether you use a ready-made or homemade shortcrust pastry, we advise you to pre-bake it for 10 minutes at 180°C.

Preparation of vegetables

The secret of the zucchini and carrot tart fleur lies in the preparation of the vegetables, which must be cut into thin strips.

1- Trim the ends of the zucchini. Peel the carrots. Wash and dry the vegetables.

2- Cut the vegetables into thin strips using a vegetable peeler, mandolin or spiralizer.

Copyright : Audrey Vautherot

3- For the zucchini, remove the first strip (the skin) then continue to cut strips until you get to the seeds. Then turn the zucchini a quarter turn and start again.

Copyright: Audrey Vautherot

4- You can use the zucchini strips as is to assemble the pie.
On the other hand, if you don't like vegetables that are too crunchy, blanch the carrot strips for about 3 minutes in boiling salted water and refresh them before using.

Assembly and baking of the pie

When your pie crust has cooled, you can begin assembling the zucchini and carrot flower pie.

1- Spread the Mustard on the pastry then add a generous layer of grated cheese.

2- Roll up a zucchini strip into a small roll and place it in the center of the pie.

3- Arrange the carrot and zucchini strips all around the center, alternating these two vegetables.

Copyright: Audrey Vautherot

4- Whisk the whole eggs with the milk. Season with salt, pepper and cumin.

5- When the pie is completely filled with vegetable strips, pour the quiche mixture on top and tilt the pie dish to distribute it evenly.

6- Bake the zucchini and carrot tarte fleur 30 minutes at 180°C.

7- When the pie comes out of the oven, sprinkle with chopped chives (or another herb of your choice).