Carrot and leek tart

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 60 g + 2 tablespoons butter
  • 125 g Flour
  • 7-10 Tbsp Salt
  • 1 Egg yolk (size M)
  • 500 g Leeks (leek)
  • 4 big yellow carrots
  • 1/2 bunch flat leaf parsley
  • 7-10 Tbsp Sugar
  • 5 TABLESPOONS Vegetable broth
  • 5 TABLESPOONS Milk
  • 100 g Whipped cream
  • 2 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 25 g Gruyère cheese
  • 4 discs Parma ham
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • baking paper

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