Tarte Fleur (Flower Tart)

This tart looks so pret­ty! As soon as I saw it, want­ed to make it! And it tastes as good as it looks! Appro­pri­ate­ly named “tarte fleur,” which means flower tart in French, this savory tart con­sists of thin slices of veg­eta­bles and pro­sciut­to, arranged in the shape of a flower. What a beau­ti­ful way to eat veg­eta­bles! This tart is sure to impress your guests and fam­i­ly, not to men­tion the kids in your life!

The tarte fleur looks like it might be dif­fi­cult to make, but it real­ly isn’t. All you need is a good veg­etable peel­er. If you don’t have one, I rec­om­mend this high­ly-rat­ed veg­etable peel­er:

Alter­na­tive­ly, you could use a man­do­line.

This is a real­ly fun tart to make as you can use your cre­ativ­i­ty to cre­ate a beau­ti­ful flower. The fol­low­ing recipe is my own recipe, but if you are look­ing for a sim­i­lar recipe in French, you can find one here

Print Recipe

The Pret­ty Tarte Fleur (Flower Tart)

Beau­ti­ful veg­etable and pro­sciut­to tart.

Course

Main Dish

Prep Time

20 min­utes

Cook Time

25 min­utes

Serv­ings

peo­ple

Ingre­di­ents

• 1 Puff Pas­try (store-bought)
• 1 big yel­low squash
• 1 big green squash
• 2 Car­rots
• 2 or 3 slices pro­sciut­to
• 1 table­spoon dijon mus­tard (or any oth­er mus­tard of your choice)
• 2 table­spoons whip­ping cream
• 1 driz­zle olive oil
• salt
• pep­per

Course Main Dish Prep Time 20 min­utes Cook Time 25 min­utes Serv­ings peo­ple Ingre­di­ents 1 Puff Pas­try (store-bought) 1 big yel­low squash 1 big green squash 2 Car­rots 2 or 3 slices pro­sciut­to 1 table­spoon dijon mus­tard (or any oth­er mus­tard of your choice) 2 table­spoons whip­ping cream 1 driz­zle olive oil salt pep­per

Instruc­tions

1. Pre­heat oven to 350 degrees Fahren­heit.
2. Roll out your puff pas­try to fit into the tart pan. Spread the mus­tard and the cream on the pas­try.
3. With a veg­etable peel­er, make thin slices of about equal size of all veg­eta­bles. Cut thin stripes of pro­sciut­to with a knife.

   
4. First, cre­ate the cen­ter of your flower by plac­ing one or two rolled-up slices of veg­etable in the mid­dle of your tart. Then, start­ing from the out­er edge, arrange the slices of veg­etable and pro­sciut­to in cir­cles, alter­nat­ing the col­ors, so as to make a pret­ty flower.

   
5. Once you are done mak­ing your flower, driz­zle with olive oil and sprin­kle with salt and pep­per.

   
6. Bake in the oven for 25 min­utes. Let it cool down. Enjoy!

   

Recipe Notes

Pro­sciut­to is option­al. If you want to make this tart into a veg­etable dish, just remove the pro­sciut­to.

You can also use oth­er veg­eta­bles such as egg­plant, and add herbs like basil.

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Hope you love mak­ing and eat­ing this tart as much as I did!

Bon Appétit,

French Mom

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