The pea, potato and carrot tart is a very tasty, salty tart.
You can prepare the pastry shell the day before. It's an ideal recipe for planning a buffet.

Prepare the rich shortcrust pastry following our instructions. For realizing this recipe you have to double the doses. Let it rest for almost half an hour in a cool place.
Preheat oven to 180°C (350°F). Butter a 10-inch round tart tin or a rectangular one. Using a long pasta rolling pin, roll out the dough on a lightly floured surface to a thickness of 1-2cm (1/2-3/4in). Line the bottom and the sides of the tart tin. Press the pastry into the base and up the side of the tin. Prick the base with a fork, cover the pastry with a piece of baking parchment or foil, larger than the tin; fill with dried beans or rice, spreading them evenly over the base and against the side of the pastry. Bake for 20-25 minutes until the pastry is set and rim looks dry and just golden. Remove to a wire rack to cool and remove the paper and weights. The pastry shell is now ready for filling.
Meanwhile steam 3 medium size potatoes. When they are still warm, peel and purée them in a blender or food processor until smooth. Season the puréed potatoes with the dried herbs, olive oil and salt.
Drain vegetables very well.
Spread 2/3 of potato mixture on the bottom of the pastry shell, mix the remaining part with the vegetables, stirring gently. Arrange the vegetables on the tart and garnish with the hard boiled eggs, quartered or sliced.
The savoury tart is ready to serve.

What's the right wine for " Pea, potatoe and carrot tart " ?

Our suggestion is: Riviera del Garda Bresciano Chiaretto (wine from Lombardy - Italy)