Veggie tart – colorfully arranged. /From original site – anyzkowo.blogspot.com
Turn thin (operative word) strips of carrots, eggplant and zucchini into this beauty with an herbed custard (quiche) base in a tart shell. Add onions, chopped pepper and herbs to the egg mixture; arrange the strips in a pastry shell and pour liquid over all. Bake at 325 till custard sets and veggies are tender.
Gorgeous and colorful! The original art is at this foreign blog*, and I can’t translate their recipe. Other vegetable tarts are shown on the site, too.
A look once it’s cut:
*Note: A different version of this, with English recipe, appears at Stasty.com, where you can find dozens of other tasty ideas.
5 responses so far ↓
1 Sherra Sewell // Aug 21, 2012 at 2:39 pm
Do you think you start with raw vegetables or would you blanche them first?
2 Dana Beach // Aug 21, 2012 at 5:44 pm
Do you think we could ever replicate this, Jan??
Perhaps a Garden Club experience?? What do you think? It is GORGEOUS!!!
3 Dianne Lynn // Aug 21, 2012 at 6:06 pm
@ Sherra, blanching would add too much water. I usually saute my veggies first to extract the water and intensify flavors, however, that would be a pain in the butt with the full length veggies in this recipe. It looks so beautiful! I will have to experiment as it really looks so pretty! Jan?
4 Bernie // Aug 26, 2012 at 6:33 pm
OK Jan….I KNOW you are up to the task of finding a recipe for this! You owe it to your faithful (OK Lazy) readers! I’d love to make this for my book club….or quilt group.(you can be my guest! Pretty please?
5 sara // May 22, 2013 at 12:49 pm
GO TO GOOGLE TRANSLATE , IT WILL TRANSLATE RECIPE
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