Monday, February 15, 2010

Make Ahead Carrot Tart

Since I am showing love to the tarts, I really need to break down and get a tart pan.  One of these days. 

But I would so rather spend that ten dollars on a new shirt.  or earrings.  or shoes that are on clearance for 75% percent off at Dillards. 

And I find my pie pan is being very accommodating to the tart dough.  It really doesn't seem to mind.  It actually worked great for this beautiful tart.  And my three year old was extremely excited to be getting "pie" for dinner. 

The Ingredients
the tart dough:
1 1/2 cups flour
3/4 tsp salt
10 Tbsp cold butter flavored Crisco
4 Tbsp ice water
the filling:
2 Tbsp butter
5 green onions, sliced
1 tsp cumin
salt and pepper
1/2 tsp sugar
3-4 cups carrots, peeled and thinly sliced
2 large whole eggs, plus 1 large egg yolk
1 1/3 cup half and half
pinch of nutmeg
2 cups Jarlsberg cheese

At Ten O'Clock
In a blender, mix together the flour, salt and Crisco until the mixture resembles corn meal.  Slowly add the ice water and mix until just combined.  (I think that the tradional method, by hand with knives or pastry blender, or the food processor method works better) Roll out into a 14 inch circle.  Transfer to a tart pan (or pie plate).  Refrigerate or freeze until firm (freezer time is about 15 minutes).  Cover with foil and put a layer of pie weights, or beans, on top.  Bake in an oven preheated to 375 degrees for twenty minutes. 

To make the filling, heat the butter in a large pan.  Add the green onions and saute until tender.  Remove from heat and add the salt, pepper and cumin.  Set aside.

Bring a saucepan of water to boil.  Add the carrots and sugar.  Parboil until the carrots are halfway cooked and bright orange, about 2 minutes.  Drain.

In a bowl, mix together the whole eggs, egg yolk, cream and nutmeg.

Sprinkle half of the cheese at the bottom of the partially blind baked tart shell.  Arrange one layer of carrots on top.  Sprinkle with 1/4 of the green onion mixture.  Repeat carrot and green onion layers.  Pour the cream mixture over the carrots.  The pan will be filled almost to the brim.  Sprinkle with cheese.  Cover and refrigerate until ready to bake.

Before Serving
Preheat the oven to 375.  Bake, uncovered, on the upper rack for 30-40 minutes, or until the top is golden brown and the filling is set.  Let rest ten minutes before serving.

Family Approval
My one year old big puffy heart loved this tart!  He ate four servings of it.  That's right.  Four.  The rest of us liked it as well.  My husband and I thought it needed more spices.  Next time I will add a little more cumin, maybe some garlic and some more salt and pepper.  Overall, it was yummy and it looked gorgeous. 

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