Since last Wednesday I am spending the week in France at my Mum’s place to give her support and see my grandmother who is not well. Going to the market on Thursday I was inspired by those lovely baby carrots (carottes nouvelles in French) sold by a local farmer. It reminded me of this recipe found in a Marie-Claire Idées magazine a few weeks back. It is an original method to cook carrots, a nice alternative to traditional quiches and makes perfect light and colourful lunch with a lamb’s lettuce (or corn salad).
Whilst Mum was running her errands, I spent the rest of the morning in her kitchen preparing this tart. It was a bit of a challenge to find the props for the shoot as I am not used to her kitchen any more! Then we managed to have our lunch in the garden as the weather was really gorgeous. Spring is just around the corner, so let’s make the most of the new vegetables coming onto the markets’ stalls!
Prep time: 20 min – Cooking time: carrots 15 to 20min / tart: 30 to 40min – 4 to 6 portions
for the dough:
75g salted butter
1tsp cumin seeds or caraway seeds
5cl cold water
for the filling:
10 baby carrots
small bunch flat-leaf parsley, sprigs finely chopped
10cl single cream (crème fraîche)
the juice of one orange
5cl olive oil
Salt and pepper
– Wash, dry and chop carrots in 4 lengthwise and in 2 for the smaller ones. Toss them quickly in olive oil in a frying pan. Add salt and pepper then add the orange juice, half of the chopped parsley and let cook for 15-20 min over medium heat.
– Prepare the base. Cut the butter into small cubes and add it to the flour and cumin seeds in a large bowl (in this recipe I used caraway seeds as for some reason I could not find any cumin seeds in the grocery shop). Sand the dough between your hands, then add water. Form the dough into a ball. Smash it twice with your palm then roll it to match the shape of your baking pan (I used a rectangular shape to make it look more graphic!
– Pre-heat the oven at 180°C/th 6. Beat the egg with the cream, the other half of parsley, salt and pepper. Prick the tart base with a fork, then lay the cooked carrots on it. Pour slowly the egg mix and bake until the tart is golden brown. Serve warm or cold with a gren salad.
Note: instead of throwing away/composting the carrots tops, use them to make a green veggie soup or a green herbs tart/quiche.
rectangular baking pan bought at John Lewis / plates and salad bowl by Gien “Poivre et Sel” / cutlery by Sabre Paris / vintage rolling pan found at Kempton Park antique market / 1/2l glass jar by Le Parfait / small glass jar by Weck / small jar verrine from Bonne Maman crème brulée packs.
Hope you enjoy making this tart too!