Veggie Ribbon and Ham Tart

adapted from

Dorian Cuisine 

(the site begins in French but near the bottom the recipe is in English)



 1 package of ham (use Italian ham) (I used about 1/2 cup)

1 zucchini (I used two) 

 1 yellow zucchini 

1 carrot (I used at least six, of varying colors)

1 egg 

60g full cream = ¼ c full(heavy) cream 

30g grated cheese = ½ c grated cheese 

1 roll puff pastry (I used a traditional tart pastry shell - my recipe for that is below)

salt and pepper

Start by cutting all the vegetables into strips with a vegetable peeler.
Heat a large pot of salted water and prepare a large bowl of cold water.
Put the vegetables in boiling water, let ten seconds and then retract it with a slotted spoon and put them in cold water to stop cooking, drain well and dry with paper towels.
Cut the ham slices in half lengthwise.
Start assembling spread four slices of zucchini in length. The slices should overlap slightly in length.
You'll get a long strip of zucchini.
Cover it with the yellow zucchini in the same way and with the carrot.
Repeat, green zucchini, yellow zucchini, carrot and ham this time.
Repeat two layers in the same manner.
In the end we arrive at six layers (I had many, many more "layers.")
Cut a little too much if it exceeds the width.
Roll the vegetables and ham, with four hands is easier to obtain a large roll. Drop the roller to lay flat, then you should get the same as the first picture.
Cut the puff pastry to the size of your pan and let the precooked for 10 minutes at 180°C/350°F (HA! good luck with that).
Mix the egg, cream and cheese and pour over the pastry. Place the vegetables and ham roll and press a little. It should look like the second picture.
Bake for thirty minutes at 180°C/350°F.

Ciao Chow Linda's Pastry Shell (to use if you're skipping the puff pastry)


1 1/4 cups flour

1/2 cup (1 stick) butter

1/2 tsp. salt

1/4 cup ice cold water, or more as needed

For the pastry, put everything except the cold water into a food processor. Pulse until it is the consistency of damp sand. Add the cold water and pulse a few more times, until the dough sticks together. Roll into a disk and wrap in plastic wrap. Let it rest in refrigerator a little (if you have time and patience, even a half-hour rest helps), then roll it out on a floured board and fit into a tart pan. Prick the bottom and sides of the pan with a fork. Refrigerate the tart pan for an hour, then bake at 350 degrees for about 20 minutes.