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:
Oster-Karotten-Tarte mit Feta & frischen Kräutern
Kochutensilien
- 1 Tarteform (24 cm)
- 1 Nudelholz
- 1 Gemüseschäler
- 1 Pinsel
Zutaten
Für den Teig:
- 200 g Mehl
- 100 g Butter
- 1 Ei
- 1 TL Zucker
Für den Belag:
- 4 bunte Karotten
- 100 g Feta
- 1 EL Honig
- Frische Kräuter Dill, Petersilie
Zubereitung
Teig zubereiten:
- Zutaten zu glattem Teig verkneten
- 30 Minuten kühl stellen
- Blindbacken bei 180°C (15 Minuten)
Belag vorbereiten:
- Karotten in dünne Streifen schälen
- Feta mit Ei und Kräutern verrühren
Tarte belegen:
- Feta-Creme auf Teig streichen
- Karottenrosen formen, aufsetzen
- Mit Honig beträufeln, 25 Minuten backen
Empfohlene Beilagen:
- Rucola-Salat mit Zitronenvinaigrette
- Gegrillte Zitronenscheiben
- Walnuss-Brot
