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Fluffy Carrot-Ricotta Tart

Source: https://www.cuisineaz.com/recettes/tarte-a-la-carotte-courgette-et-lardons-fumes-72854.aspx

Vegetarian Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 227 kcal / serving

Instructions

  • 1.   Preheat the oven to 180°C (350°F).
  • 2.   Wash and peel the carrots and onion.
  • 3.   Grate the carrots and onion in a food processor or by hand. Cut the tomatoes into small cubes.
  • 4.   In a pan, drizzle some olive oil. Cook the grated vegetables in the pan, covered, for about ten minutes. Then let it cool.
  • 5.   In a bowl, beat the ricotta with the eggs. Add the cumin, salt, and pepper. Mix with the vegetables.
  • 6.   Roll out your dough in a pie dish lined with parchment paper. Pour the vegetable mixture over it and bake for about thirty minutes, checking occasionally, at 180°C (350°F).

Ingredients for servings

  • 1 pure butter puff pastry
  • 3 carrots
  • 1 onion
  • 6 slice of sun-dried tomato
  • 1 ricotta
  • 3 eggs
  • 1 tablespoon of olive oil
  • 1 pinch of ground cumin
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    227 kcal
    11 %
  • Fat
    13,1 g
    19 %
  • of which saturated
    6,96 g
    35 %
  • Carbohydrates
    20,39 g
    8 %
  • of which sugar
    4,05 g
    5 %
  • Protein
    5,57 g
    11 %
  • Fibers
    2,12 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.