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
Clean, wash, shake dry and cut into rings. Peel, wash and slice the carrots. Wash parsley, shake dry and chop finely
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
Put milk, cream and eggs in a bowl and mix. Season with salt and pepper
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
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
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
Waiting time approx. 30 minutes