~For a closer look: click-here
~Follow recipe for (either thick-or-thin) from my:
~Rum & Berry Danish Tart
~Danish Four-Cheese Tart
5 or 6 green (spring) onions, white & tender greens, thinly sliced
Salt and freshly ground pepper
1/4 teaspoon sugar
3-4 cups (12-16 oz) thinly sliced, peeled carrots
1/4 teaspoon cumin seeds
2 large or extra-large whole egg yolk
1 1/3 cups (11 fl oz) heavy (double) cream or half-and-half (half cream)
Pinch of fresh grated nutmeg or ground mace
1 1/2 cups (6 oz) shredded Gruyere, Emmenthaler, or Jarlsberg cheese
Sauté green onions will wilted (1 minute)
Boil carrots until half cooked and bright orange (1-2 minutes)
Toast cumin seeds till fragrant, pour into plate and cool
Whisk whole eggs, egg yolk, cream, and nutmeg, till blended, & season
Set oven to 375 degrees- Use upper third of oven
Sprinkle half of the cheese evenly onto bottom of cooled pastry crust.
Layer carrots, cream mixture, cumin and green onions and pour the rest...
Sprinkle remaining cheese over the top
Tip 2: Slide tart onto serving plate after cooled (10 min)
Carnival of the Recipes #82!