Carrot and leek tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut 60 g butter into pieces. Knead flour, salt, butter, egg yolk and 1-2 tbsp. cold water first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Clean, wash, shake dry and cut into rings. Peel, wash and slice the carrots. Wash parsley, shake dry and chop finely

3. 3

   Melt 2 tablespoons of butter in the pan, sauté the carrots in it, sprinkle with 1 pinch of sugar, toss and deglaze with stock. Continue steaming for about 5 minutes. Season to taste with salt. Put into a bowl, fold in parsley and let it cool down

4. 4

   Put milk, cream and eggs in a bowl and mix. Season with salt and pepper

5. 5

   Roll out the dough between 2 sheets of baking parchment round (approx. 23 cm Ø). Grease a tart tin (approx. 22 cm Ø) and line with the dough. Cut off any protruding edges or press them inwards

6. 6

   Spread the carrots and leek alternately from the edge of the cake on the base and pour the milk-cream-egg mixture over them. Grate the cheese finely and sprinkle over it

7. 7

   Bake the tart in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 35-45 minutes. Remove from the mould. Add the Parma ham

8. 8

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
31 g

FATS
35 g

PROTEINS
15 g