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🍽️ Mini vegetable tarts with purple carrots

924 kcal · 30 min · 4 servings

Mini vegetable tarts with purple carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the flour with the salt.
  2. 2. Mound the flour mixture onto a clean work surface.
  3. 3. Press a well into the center of the flour mixture.
  4. 4. Add the egg and 3 tablespoons of water into the well.
  5. 5. Distribute the butter in small pieces around the well.
  6. 6. Work the ingredients with your hands quickly to form a smooth dough.
  7. 7. Shape the dough into a ball.
  8. 8. Wrap the dough ball in cling film.
  9. 9. Store the dough in the refrigerator for 1 hour.
  10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  11. 11. Peel the purple carrots.
  12. 12. Slice the carrots thinly or shred them.
  13. 13. Heat oil in a frying pan.
  14. 14. Fry the carrots briefly, shaking the pan occasionally.
  15. 15. Season the carrots with salt and pepper.
  16. 16. Peel the onion.
  17. 17. Mix the onion with the cream.
  18. 18. Stir the eggs into the onion cream mixture.
  19. 19. Fold the cheese into the liquid.
  20. 20. Season the filling with salt, pepper, and nutmeg.
  21. 21. Take the dough out of the refrigerator.
  22. 22. Knead the dough again on a lightly floured surface.
  23. 23. Divide the dough into 4 equal portions.
  24. 24. Roll each portion into a circle.
  25. 25. Grease 4 mini quiche tins (approx. 8 cm diameter).
  26. 26. Place the dough circles into the tins.
  27. 27. Press a crust edge at the edges of the tins.
  28. 28. Pour the egg cream mixture into the dough tins.
  29. 29. Bake the tarts in the preheated oven for approx. 25 minutes.
  30. 30. Distribute the fried carrots on top of the tarts.
  31. 31. Bake the tarts for another 10 to 15 minutes.
  32. 32. Serve the warm tarts on plates.

Nutrition per serving