Cheese and Carrot Tart

~For a closer look: click-here
~Follow recipe for (either thick-or-thin) from my:
~Rum & Berry Danish Tart
~Danish Four-Cheese Tart
(in fact, if you make too much (smile) you can make some desert!)
(Complete pastry crust & here's how to do the rest!)

List of ingredients:
2 tablespoons unsalted butter
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
How To:
Heat butter over medium heat till foaming
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 1: Bake till filling is set (25-30 min)
Tip 2: Slide tart onto serving plate after cooled (10 min)
Dubious Wonder hosts the:
Carnival of the Recipes #82!

(Look for the next Carnival at: Onefortheroad!)

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