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easy &quick

Leek and Carrot Tart

QimiQ Benefits

  • Problem-free reheating possible
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Longer presentation times without loss of quality
  • Enhances the natural taste of added ingredients

Minutes

15

Difficulty

easy

Leek and Carrot Tart
Leek and Carrot Tart

Ingredients

For 1 Tarte form, Ø 28 cm

  • For the pastry case

  • 200g

    Flour

  • 100g

    Butter, softened

  • 1

    Egg(s)

  • 25ml

    Balsamic vinegar

  • 1pinch(es)

    Salt

  • For the filling

  • 0.5stalk(s)

    Leek, finely shredded

  • 4ea

    Carrot(s), finely shredded

  • 1ea

    Red pepper(s), finely diced

  • Olive oil, to fry

  • 250g

    QimiQ Cream Base

  • 3ea

    Egg(s)

  • 1tbsp

    Corn flour / starch

  • 200g

    Emmenthal cheese, grated

  • 2tbsp

    Flat-leaf parsley, finely chopped

  • 1pinch(es)

    Salt and pepper

Preparation

  1. Preheat the oven to 160° C (conventional oven).
  2. For the pastry, knead the flour, butter, egg, vinegar and salt to a smooth pastry.
  3. Wrap in cling film and chill for at least 30 minutes.
  4. Roll into a circle and use to line a greased baking tin with a 3 cm high rim.
  5. Fry the leek, carrots and red pepper in oil and allow to cool.
  6. Whisk QimiQ Classic smooth. Add the eggs, corn flour and cheese and season with parsley, salt and pepper.
  7. Add the leek mixture, mix well and pour into the pastry case.
  8. Bake in the hot oven for approx. 60 minutes (cover with tin foil to prevent burning if necessary).
Some doughy looking food

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