645- Tarte with vegetables / تورتة الخضروات

Ingredients

2 carrots
2 white turnips
2 yellow turnips
2 zucchini
1 long radish

Shortbread with balsamic vinegar:
2 tablespoons Carrefour Balsamic Vinegar
250 grams flour
100 grams butter, cold
A pinch of salt
1 egg yolk
Water, if necessary

Bechamel sauce with red pesto:
2 tablespoons Carrefour Red Pesto Sauce
220 ml milk
20 grams butter
20 grams flour
A pinch of salt

Directions

Step 1: Shortbread dough with balsamic vinegar
1- In a bowl, place the flour, butter and salt and mix with your fingertips until you have a sandy texture.
2- Add the egg yolk and Balsamic Vinegar Carrefour and continue mixing until you have a homogeneous paste, If necessary, add a little bit of water if necessary.
3- Cover the dough with cling film and place in the refrigerator for 15 minutes.
4- Lightly flour your worktop, and with the help of a rolling bin, spread the dough about 2 mm thick. Then again spread it in a 24 cm diameter mold.
5- Bake your dough at 180°C for 20 minutes.

Step 2: Bechamel sauce with red pesto
6- Melt the butter in a saucepan over medium heat then add the flour and cook while stirring for about 2 minutes until you have a compact ball.
7- Add the milk little by little while mixing until it is incorporated, then continue cooking until the sauce thickens.
8- Remove from heat and add the Carrefour Red Pesto Sauce, mix.
9- Spread the cream on the dough once out of the oven.

Step 3: The final touches
9- Cut the radish into slices and the remaining vegetables into thin slices.
10- Roll 3 strips of vegetables on themselves, then place them on the béchamel. Continue the same operation with the remaining vegetables and finally decorate with the radish slices.
11- Bake for about 20 minutes. Serve immediately.