Leek and Carrot Tart

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Ingredients for 12 portions, 10" Ø springform cake tin
  • For the pastry case
  • 200 g AP Flour
  • 100 g Butter, softened
  • 1 Egg(s)
  • 25 ml Balsamic vinegar
  • Salt
  • For the filling
  • 0.5 Leek, finely shredded
  • 4 Carrot(s), finely shredded
  • 1 Red bell pepper(s), finely diced
  • Olive oil, to fry
  • 250 g QimiQ Classic, room temperature
  • 3 Egg(s)
  • 2 tbsp Corn starch
  • 200 g Emmenthal cheese, grated
  • 2 tbsp Parsley, finely chopped
  • Salt and pepper
Method
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).