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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 shelf life 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 11 inches

  • For the pastry case

  • 200g

    AP Flour

  • 100g

    Butter, softened

  • 1

    Egg(s)

  • 25ml

    Balsamic vinegar

  • 1pinch(es)

    Salt

  • For the filling

  • 0.5stalk(s)

    Leek, finely shredded

  • 4pcs

    Carrot(s), finely shredded

  • 1pcs

    Red bell pepper(s), finely diced

  • Olive oil, to fry

  • 250g

    QimiQ Sauce Base

  • 3pcs

    Egg(s)

  • 1tbsp

    Corn starch

  • 200g

    Emmenthal cheese, grated

  • 2tbsp

    Parsley, finely chopped

  • 1pinch(es)

    Salt and pepper

Preparation

  1. Preheat the oven to 320° F (conventional oven).
  2. For the pastry, knead the flour, butter, egg, vinegar and salt to a smooth pastry.
  3. Wrap in plastic 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 bell pepper in oil and allow to cool.
  6. Whisk QimiQ Classic smooth. Add the eggs, corn starch 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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