The tart is a labor of love, but the end result is very satisfying! The creme fraiche is a delicious base, and squash and carrot peels are wrapped around each other to form a beautiful flower. This last time, I attempted to add some eggplant for color purposes, but I actually do not recommend adding it because it seemed to give the tart a tough texture and did not cook as softly as the other vegetables, even after 45 minutes in the oven. The purple color is beautiful, but not worth ruining the tart! Stick with easier vegetables to cook, like squash and carrots. Arranging the peels takes some time,…