Carrot tart
Instructions
Peel the carrots.
Wash and cut into slices.
Cook 30 minutes, until they are tender; Let them cool.
Heat the oven to 200° c (thermostat 6).
Break the eggs in a bowl, beat them, add the curry powder and cumin seeds.
Grease a mould cake of 24 cm in diameter.
Flour the work surface and roll out the dough with a rolling pin into a circle of the same diameter of the mold.
Garnish the baking Tin with the dough.
Place the carrot slices in the bottom of the tart to form of overlapping circles.
Pour the egg mixture, then sprinkle of pine nuts.
Simmer for 25 minutes, until the topping is golden.
Served warm.
Accompanied by a green salad and baked potatoes, this pie is perfectly suited to a vegetarian menu.
Ingredients and dosing for 6 persons
- 500 g of carrots
- 350 g of puff pastry
- 6 eggs
- 1 tablespoon of flour
- 1 teaspoon of curry powder
- 1 teaspoon of cumin seeds
- 80 g of pine nuts
- 20 g of butter