Amandine Geers’s recipe for mixed carrot tart
1. Prepare the dough
Pour the flour and a pinch of salt into a bowl. Add the olive oil and mix with a fork. Add ½ cup of warm water and start to bring the dough together. Form a soft ball. Add a little water if necessary, or flour if the dough is too wet.
2. Whisk the egg and milk in a bowl
Add the chopped parsley and parmesan. Salt.
3. Peel the carrots
Peel the carrots and cut them lengthwise, either using a large knife or a mandolin. If the strips are a little thick, pre-cook them for 10 minutes in steam.
4. Line the tart pan
Arrange the carrots and pour the egg/milk mixture over them. Add a few turns of the pepper mill and add the chopped sage. Drizzle with olive oil.
5. Bake for 30 minutes
Bake for 30 minutes in an oven preheated to 180°C (gas mark 6).
Amandine’s ticket
I love carrots, I hope you do too. Raw, in salads or as sticks dipped in a little sauce, cooked in soup, puree, stew, in a fragrant tagine… So why not in a pie? On the other hand, carrots are my pet peeve in the vegetable garden. The soil is so heavy and clayey at home that my tests only gave me crooked carrots, a real nightmare to clean. But I’m not losing hope. This year, I added several bags of sand in a square to lighten the soil. And I’m keeping my fingers crossed that my carrots will be a success. Because in stores, it’s not so easy to find them in different colors; whereas in the vegetable garden, you can try less common varieties.
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