Searching for a simple, affordable savory tart to pair with charcuterie or a fresh salad? This carrot tart is straightforward to make, wallet-friendly, and bursting with flavor.
As a seasoned home cook, I love how it highlights fresh carrots' natural sweetness while delivering beta-carotene benefits for glowing skin.
Ingredients
- 1 shortcrust pastry (homemade or store-bought)
- 8 carrots
- 1 egg
- 15 cl (about ½ cup + 2 tbsp) milk
- 1 clove garlic
- 1 tbsp olive oil
- 1 glass (about 200 ml) water
- 1 tbsp fresh cream
- Salt, pepper, and chopped parsley, to taste
Step-by-Step Instructions
- Preheat your oven to 200°C (400°F, gas mark 7).
- Wash, peel, and slice the carrots into thin rounds.
- Peel and finely chop the garlic, removing the germ for milder flavor.
- Heat the olive oil in a pan over medium heat, sauté the garlic briefly, then add the carrots.
- Cook on low heat for 30 minutes, adding a glass of water to steam them tender.
- Season with salt, pepper, and chopped parsley.
- In a bowl, whisk together the cream, milk, and egg. Season lightly.
- Line a tart pan with the shortcrust pastry and prick the base with a fork.
- Spread the cooked carrots evenly over the pastry, then pour the egg mixture on top.
- Bake for about 30 minutes until golden and set.
Pro Tip
For a hearty meal, mix in diced bacon or ham. Serve with a crisp salad topped with garlic croutons.
