Russian Carrot Tart Recipes
RUSSIAN CARROT TART
I've made this vegetarian recipe from The Enchanted Broccoli Forest cookbook so many times that my copy of the cookbook fell apart at that page! Economical, unusual, and absolutely delicious. Also travels well and keeps for a week in the fridge.
Provided by fluffernutter
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
- Add the carrots and 1/2 teaspoon salt and cover the skillet.
- Cook, stirring occasionally, until carrots are tender.
- Uncover and stir in flour.
- Preheat oven to 375.
- Beat the cheese and egg in a bowl.
- Stir in the carrot mixture, black pepper, and dill.
- Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry).
- Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 174.9, Fat 9.4, SaturatedFat 4.9, Cholesterol 55.2, Sodium 502.2, Carbohydrate 14.7, Fiber 3.1, Sugar 6.2, Protein 9
CRUNCHY NUT PIE PASTRY
Savory and crunchy and super nutritious, this crust is a great base for Russian Carrot Tart, spinach quiche, butternut squash and leek tart, and other vegetable or cheese tarts. The recipe is from The Enchanted Broccoli Forest by Mollie Katzen.
Provided by fluffernutter
Categories Savory Pies
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the nuts, salt and flour in a medium bowl or in a food processor fitted with the metal blade. Cut in the butter with a pastry blender. Drizzle in water and mix until dough holds a ball.
- St dough on a sheet of plastic wrap or waxed paper. Top with another sheet and roll into a circle. Fit into pie plate and fill.
Nutrition Facts : Calories 230.5, Fat 13.8, SaturatedFat 5.7, Cholesterol 20.4, Sodium 157.4, Carbohydrate 22.8, Fiber 1.7, Sugar 0.6, Protein 4.8
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