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1
First prepare the dough for the brisee pastry.
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2
Put the flour, the butter and a pinch of salt in a mixer.
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3
Mix for a few seconds until you obtain a sandy texture.
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4
Turn the flour mix onto a worktop and make a well in the middle.
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5
Little by little add the cold water and knead it, until the dough becomes smooth.
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6
Try not to knead the brisee dough longer than 2 minutes, because you should avoid the melting of the butter.
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7
Then wrap the dough in a piece of cling film and put it in the fridge for 30 minutes.
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8
Preheat the oven at 180 degrees C.
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9
Now wash the vegetables.
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10
Cut the zucchini into sticks.
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11
Halve the baby carrots.
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12
Chop the coriander/cilantro.
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13
Peel the yellow pepper and cut it into strips.
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14
Parboil the zucchini and the carrots in a pot of hot salted water for 2 minutes.
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15
Then drain them and put them aside.
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16
Cover a round tin (25-30 cm diameter) with baking paper.
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17
Brush it with the melted butter.
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18
Then sprinkle with the grated Parmigiano Reggiano.
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19
Nicely arrange the vegetables in the tin, they will eventually be on the top of your tarte: first the carrots and the pepper, then the zucchini and the coriander/cilantro.
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20
Sprinkle with a pinch of salt and ground black pepper and, finally, cover with the baby spinach.
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21
Take the dough from the fridge and on a clean worktop roll it out in the shape of your baking tin.
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22
Cover the vegetables with the dough and with a fork make some holes on the top of it.
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23
Then put the tarte in the oven for around 30 minutes.
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24
When the tarte is ready, take it out from the oven and let it cool for a few minutes.
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25
Then turn the tarte tatin out onto a serving plate and carefully remove the baking paper.
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26
Serve warm with a perfumed white wine.
