Spring onion tart

Name: Spring onion tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 120 g Butter; 250 g Flour; 7-10 Tbsp Salt; 2 Yolks (size M); 300 g young carrots; 250 g Spring onions; 150 g Fresh goat cheese; 2 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp freshly ground nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

120 g Butter
250 g Flour
7-10 Tbsp Salt
2 Yolks (size M)
300 g young carrots
250 g Spring onions
150 g Fresh goat cheese
2 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp freshly ground nutmeg
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Knead flour, salt, butter, egg yolks and 3-5 tablespoons of 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
Peel and wash the carrots. Clean and wash spring onions. Cut carrots and spring onions lengthwise into halves or quarters, depending on size. Cut into pieces of about 10 cm length. Put cheese and eggs in a bowl and mix. Season with salt, pepper and nutmeg
3
Roll out the dough between 2 layers of baking paper in a rectangular shape (approx. 12 x 37 cm). Grease a tart tin (approx. 11 x 36 cm) and line with the dough. Press the edges. Spread the carrots and spring onion pieces, except for a little garnish, alternately on the base and pour the cheese-egg mixture over them.
4
Bake the tart in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-45 minutes. Remove from the mould. Cut the remaining spring onion into fine rolls and sprinkle on the tart
5
Waiting time approx. 15 minutes