I made this tart a few years ago when my dear friend came to visit Paris. We went out together to hit up all of Montmartre's small food artisans to accompany this tart with various (and numerous) cheeses, crusty baguettes, and, well, let's be real: wine.
The first time I made this tart, (which is inspired by What Liberty Ate ), I used zucchini and carrots. Now I'm going into full out autumn mode: parsnips, sweet potatoes, and carrots.
It takes some time to prepare the beautiful swirls of veggies, but overall this recipe is pretty darn simple, and super versatile.
For the olive oil crust - What you need:
(Adapted from Chocolate & Zucchini)
- 2 cups all purpose flour (plus additional flour for rolling out the crust)
- 1 teaspoon salt (I used fleur de sel here, I like it when the salt pops out in tarts instead of blending in!)
- 1 teaspoon dried rosemary
- 1/4 cup olive oil
- 1/2 cup cold water
Olive oil crust - What you do:
In a medium bowl, stir together the flour, salt, and rosemary. Add the olive oil, and with a fork stir the oil in until corse crumbs form. Starting with 1/4 cup of the water, add the water in while stirring with a fork. Slowly add the remaining water tablespoon by tablespoon until you can press the dough together into a ball.
(After I used the first 1/4 cup of the water, I ended up only using about two additional tablespoons.)
Shape the dough into a ball, wrap it up in plastic wrap, and refrigerate for a minimum of 30 minutes.
During this refrigeration time, prepare the vegetables.
Savoury Autumn Tart - What you need:
- 1 crust recipe (above)
- 2-3 carrots
- 2 parsnips
- 1 sweet potato
- 1/4 cup of olive oil, as needed
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
Savoury Autumn Tart - What you do:
Wash, dry, and peel all of the vegetables. Cut up the sweet potato into 3 to 4 centimeter blocks... this allows for easy peeling. Using the vegetable peeler, make ribbons from the vegetables by continuously peeling the prepared veggies.
Prepare a spring form pan by lining the bottom of the pan with parchment paper, set aside.
Take the tart crust out of the fridge, liberally flour a clean surface, and thinly roll out the dough into a large circle.
Take your pie crust, place it in the spring form pan, and press the dough until it is well nestled in the pan.
Don't worry about the edges of the crust now, we will turn them over after the vegetables are in the tart!
Put the reserved 1/4 cup olive oil in a small bowl. This will be handy in case some of the vegetables don't want to stay put while you're swirling them around the tart crust. To fix unruly ribbons - dip your fingers into the olive oil and lightly glaze the ribbon to encourage it to stick closely next to the rest of the vegetables.
One by one, take a vegetable ribbon and, starting with the outside on the tart, begin to place them into the tart. Go around and around, overlapping each ribbon by a centimeter or so until the tart is completely filled.
Once you get to the very middle of the tart, you will have to tightly roll up a vegetable ribbon into a circle and press it into the tart.
Drizzle the tart with the leftover olive oil and sprinkle the salt and pepper onto the tart.
Fold down the sides of the tart crust and press the folds tight with your fingers.
Preheat the oven to 180 degrees celsius (350 fahrenheit) .
Bake in the preheated oven for 20 minutes. Remove the tart from the pan.
Allow the tart to cool slightly before cutting.