Vegetarian Easter creation in pastel colours
Sweet carrots on crispy shortcrust pastry with tangy feta and fresh spring herbs – a colourful tart that perfectly complements the delicate Rosé de Provence.
Ideal wine accompaniment: Rosé de Provence AOC (France)
This pale salmon-coloured Provence rosé impresses with its elegant balance of red berries (strawberry, raspberry) and delicate herbal spice (thyme, rosemary). Its fine minerality (due to chalky soils) emphasises the sweetness of the carrots, while the lively acidity (6-7 g/l) balances out the feta. The typical salty note (gout de sel) corresponds with the cheese, and the slight bitterness on the finish forms a delightful contrast to the sweet vegetables.
5 more wine recommendations:
Grüner Veltliner Federspiel DAC (Wachau, Austria) With its peppery spiciness and flavours of yellow pepper, this wine complements both carrots and herbs. The mineral character of the primary rock soils emphasises the doughy texture, while the lively acidity adds freshness.
Pinot Grigio delle Venezie DOC (Italy) This Venetian classic offers a delicate citrus freshness (bergamot, lime) that allows the carrot flavours to shine. Its slight bitterness on the finish harmonises with the feta.
amay Nouveau (Beaujolais, France) The youthful Beaujolais with its flavours of cherry and banana forms a fruity contrast. Its silky tannins play around the shortcrust pastry.
Vermentino di Sardegna DOC (Italy) This Sardinian white wine with flavours of white peach and almond rounds off the tart. The salty note reflects the seaside.
Silvaner dry (Franconia, Germany) The herb-accentuated Silvaner with its steely acidity cuts through the creaminess. The mineral precision complements the carrots.
The recipe:
Easter carrot tart with feta & fresh herbs
Cooking utensils
- 1 Tart tin (24 cm)
- 1 Rolling pin
- 1 Vegetable peeler
- 1 Brush
Ingredients
For the dough:
- 200 g Flour
- 100 g Butter
- 1 Egg
- 1 tsp sugar
For the coating:
- 4 Colorful carrots
- 100 g Feta cheese
- 1 Tbsp honey
- Fresh herbs Dill, parsley
Preparation
Prepare the dough:
- Knead the ingredients into a smooth dough
- Refrigerate for 30 minutes
- Blind baking at 180°C (15 minutes)
Prepare the topping:
- Peel the carrots into thin strips
- Mix the feta with the egg and herbs
Top the tart:
- Spread the feta cream on the dough
- Form carrot roses, place on top
- Drizzle with honey, bake for 25 minutes
Recommended side dishes:
- Rocket salad with lemon vinaigrette
- Grilled lemon slices
- Walnut bread
