One night a frenchman made me the most amazing zucchini tart.
Well, we kinda made it together (me: 5%, him 95%; I diced the zucchinis).
It is his grandma's recipe for vegetarians (ME!), which is pretty cool considering that I thought all French mamies only knew how to deep fry potatoes in duck fat and serve them next to random parts of cows topped with foie gras.
Since I'm all from Canada and shiizzz, I thought we were making a zucchini pot pie because the sauteed zucchinis went into the baking dish first, then the cheese (not vegan, baby steps friends, baby steps), and then on top went the crust.
I wanted to make a star on top of the crust with a knife... cause when I was a kid (in North America-land), you always sliced a star on the top of a pie to let the steam out. I was kinda deflated when I wasn't allowed to star up the crust... but I didn't yet understand the magic of this zucchini pie-like thing.
After we (ahem, he... I was probably just drinking wine by this point) baked the tart, he flipped it over onto a plate and it was the most amazing upside-down zucchini pot pie EVER... or as the French like to call it a "tarte tatin aux courgettes".
(Oops, you actually can't read the difference, but sh.... you know what I mean.)
The French do pies so differently from North Americans. I'm still slightly biased towards a MASSIVE deep-dish apple pie, but little French tartes are so simple and pretty that I'm really starting to get involved.
Although the zucchinis were totally rad, I'm using carrots today (as we had a ton that needed to be used up!). It was equally awesome, and therefore very versatile: you can use diced carrots, zucchini, summer squash, or another vegetable that makes you squirm with glee!
That being said, store bought pastry is totally okay. However, to make it vegan, you may need to do this from scratch.
Savoury carrot tart - What you need:
- 1 batch pastry
- 500 grams diced carrots (approximately 1 pound, or 4 cups diced)
- 2-3 tablespoons cooking oil (olive oil, coconut oil, or butter would work well here)
- 1 tablespoon fresh thyme
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground pepper
- hearty pinch of salt
- 240 grams goat cheese (approximately 8 ounces) - this tart would be DELICIOUS without the cheese, omit it for a vegan option!
Savoury carrot tart - What you do:
Preheat your oven to 180 degrees celsius (350F).
Set aside a 23 centimeter (9 inch) baking pan or cake pan.
Over medium heat, stir the olive oil and the carrots plus all the spices together until the carrots are slightly softened, around 7 minutes.
Remove the carrots from the heat and pour them into the baking pan.
OPTIONALLY: crumble the goat cheese over the carrots.
If you're going vegan here, try sprinkling the carrots with nutritional yeast - that would be awesome!
Place the rolled out pastry dough (= pie crust) and pinch the edges together so they close up inside the baking pan.
Bake in the preheated oven for 30 minutes. The top of the crust should be golden.
Flip the tart over onto a plate.
If the tart looks a tad small compared to the recipe given, it's because I made a half size version.
The tart recipe as given in this post should feed 4 people as a main dish, and 6 as a side.
It's Friday night - I should be partying, but I'm actually reading a political-economy book.
This tart is awesome. It's so easy to make and super delicious. Plus, if you're a dude: it totally impresses the ladies ;).
Baking soundtrack - Tunes to inspire your inner baker:
I've been listening to Jungle nonstop!