Step aside, carrot cake—there’s a new carrot dish in town! This savory carrot tart brings out the natural sweetness of carrots, complemented by creamy cottage cheese and tangy Parmesan. Perfect for a light lunch or a satisfying dinner, this open-faced tart is sure to become a favorite. Discover a new way to enjoy carrots with this simple yet delicious recipe!
Servings: 6
Cook Time: 1 hour
Ingredients for 6 Servings:
- 1 cup of flour (1 cup / 120 g)
- A pinch of salt
- 120 grams of butter (120 g / 8.5 tbsp)
- 0.5 cups of water (0.5 cups / 120 ml)
- 350 grams of carrots (350 g / 12.3 oz)
- 2 eggs
- 350 grams of cottage cheese (350 g / 12.3 oz)
- 2 tablespoons of plain yogurt (2 tbsp / 30 ml)
- 45 grams of Parmesan cheese (45 g / 1.6 oz)
- Salt, pepper to taste
Cooking Instructions:
Prepare the Dough:
- Sift the flour with a pinch of salt into a large bowl.
- Add room-temperature butter and mix until the mixture resembles breadcrumbs.
- Gradually add water and knead the dough until it becomes smooth and elastic.
- Press the dough into a greased tart pan, making sure to cover the bottom and sides evenly. Use a fork to prick the dough all over.
- Preheat the oven to 200°C (400°F) and bake the crust for 10 minutes.
- Remove from the oven and reduce the temperature to 120°C (250°F).
Prepare the Carrots:
- Peel the carrots and cut them into thin, long sticks.
- Boil the carrot sticks in salted water for 5 minutes.
- Drain and rinse with cold water to stop the cooking process.
- Arrange the carrot sticks evenly over the pre-baked tart crust.
Prepare the Filling:
- In a bowl, beat together the cottage cheese, eggs, yogurt, and Parmesan cheese until smooth.
- Season with salt and pepper to taste.
- Pour the mixture over the carrots in the tart crust.
Bake the Tart:
- Place the tart in the oven and bake at 120°C (250°F) for 40 minutes, or until the filling is set and the top is golden brown.
Serve your savory carrot tart warm and enjoy the unique blend of flavors in every bite!
