Page 67

Vegetables Tart REcipe adapted from Sonia Ezgulian Photography by Irina

5-6 carrots 2 zucchini 4-5 tablespoons of olive oil 1 tart pastry dough thym, salt, pepper

1. Roll the pastry onto the pan coated with butter and flour. Prick it randomly using a fork. Place the pan in the fridge. 2. Meantime, wash the vegetables. Cut the carrots lenthwise in thiny slices using a grated or a sharp knife. Do the same with the zucchini. Put out the dough from the fridge. 3. Preheat the oven to 180째C. Start by rolling in a slice of zucchini, then continue with the carrots slice, again zucchini, and so on. When the circle becomes big enough, place it in the pan over the dough. Continue to add vegetable slices. Sprinkle with salt, pepper and thym and bake for 30 minutes.

What Liberty Ate Magaz ine - 67

Fall/Winter Premiere Issue of What Liberty Ate Magazine (#1)  

What Liberty Ate Magazine is a creative magazine about food photography, great recipes, places to visit, people and blogs. In the first issu...

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