Ingredients:
5 carrots
2 large leeks
2 bay leave
1 tbsp slightly salted butter
1/2 glass of sparkling water
150ml ligher creme fraiche
2 eggs
160g diced taleggio
salt & pepper to taste
1 tsp brown sugar
1 sheet of short crust pastry
Preparation:
Cut carrots and leeks into 0.5cm slices. Melt the butter with bay leaves in a pan and add the leeks to soften for after approx. 10 min; add the carrots, the sugar and pour the half glass of sparkling water. Salt and pepper to taste and cook at medium/high heat for another 10-12 minutes.
Remove the bay leaves, let the vegetables cool down and then add the eggs, creme fraiche and dices of taleggio. Mix well together, stretch the pastry in a square tin (20cm dia.) and pour the mix in.
Preheat the oven at 180' and bake for 40 min.
 |
| carrot&leek winter tart ©italiansuitcase |