Carrot and Zucchini Tart

Tarte aux carottes et courgettes

How to do it:

To make the dough:

Place the flour and butter(brought at room temperature) in a food processor. Mix well and add the water and salt. Work it until you have a nice elastic ball. Set aside for a minimum of an hour.

For the toppings:

Start by brushing the carrots well (don't peel them, the vitamins are in the skin), so make sure you chose nice organic ones. Wash them and then cut them in 3 inch sticks.
Wash the zucchinis and cut them in 3 inch sticks as well. Take a frying pan and heat 1 large tbsp of olive oil. When hot, add the fennel seeds and cook them for 1-2 mns. Toss well and then add the carrots. Cook them for about 5 mns until a little coloured. Add the cumin and let cook for an extra minute. Set aside. Do the same thing with the zucchinis (and pepper if you decide to add pepper).

You are now ready to assemble your tart. Roll the dough and place in a round greased porcelain oven dish. Make little holes at the bottom. Place the vegetables on top.
If you decide to use the egg liaison, mix well together the egg, ricotta and cream. Add salt and pepper. Pour the preparation over the vegetables making sure it is evenly spread. If you decide the onlu use parmesan, grate some and place on top of the vegetables.

Place in the preheated oven at 420F. Cook for about 35 to 40 mns, or until the colour of the dough and toppings is of a nice gold.
Serve immediately accompanied with a nice fresh tossed green salad.

The first picture features the tart without pepper, with the egg liaison.
The second picture features the tart with the pepper and only parmesan.

Both are delicious!

Serves	4 to 6
Difficulty
Time	1 hour
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