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🍽️ Savory Carrot Tart

580 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g butter
• 1 egg
• 8 carrots
• 200 ml whipping cream
• 3 tbsp crème fraîche
• 1 tsp freshly grated ginger
• 3 eggs
• 3 tbsp freshly grated parmesan
• salt
• pepper (from the mill)
• 2 tbsp roughly chopped walnuts

Instructions

1. 1. Mix flour, cold butter cubes, egg, and 2 tablespoons of water if needed to form a shortcrust pastry dough.
2. 2. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
3. 3. Preheat your oven to 180 degrees Celsius with fan setting.
4. 4. Peel the carrots and slice them into thin rounds.
5. 5. Boil the carrot slices in salted water for 4 to 5 minutes until tender but still firm (blanching means briefly cooking in boiling water).
6. 6. Rinse the carrots with cold water to stop the cooking process and let them drain well.
7. 7. Whisk together cream, crème fraîche, ginger, eggs, and Parmesan in a bowl.
8. 8. Season the mixture with salt and pepper to taste.
9. 9. Roll out the dough on your work surface to fit the size of your tart pan.
10. 10. Place the dough into the pan and press it against the edges.
11. 11. Arrange the carrot slices evenly over the dough.
12. 12. Pour the egg and cream mixture over the carrots.
13. 13. Bake the tart in the preheated oven for about 40 minutes until golden brown.
14. 14. Let the tart cool down completely in the pan.
15. 15. Remove the tart from the pan, sprinkle with walnuts, and serve.

Nutrition per serving

• kcal: 580
• Protein: 13 g · Fett/Fat: 42 g · Carbs: 38 g