CARROT AND CUMIN TART

Yields6 Servings

450 g short crust pastry

2 tbsp unsalted butter

1 large leek thinly sliced

Salt and freshly ground black pepper

½ tsp sugar

500 g thinly sliced peeled carrots

1 tsp cumin seeds toasted

2 large whole eggs plus 1 large egg yolk

340 ml double cream

Pinch of freshly grated nutmeg

200 g shredded Gruyere

Preheat the oven to 190C/Gas 6 and grease a 24cm tart pan, preferably with a removable bottom

Roll out to the dough and line the tart pan with it; refrigerate or freeze for about 30 minutes; partially blind bake the tart shell

To make the filling, melt the butter in a large frying pan; when it begins to foam, add the leek and sauté until wilted; season with salt and pepper and remove from the heat

Cook the carrots for 1-2 minutes in a pan of boiling water to which the sugar and some salt has been added; drain the carrots and set aside

Whisk together the eggs, egg yolk, cream and nutmeg, until well blended; season to taste with salt and pepper

Sprinkle half the cheese evenly over the bottom of the cooled pastry crust; arrange as many of the carrot slices in the crust as will fit tightly, sprinkling them with cumin and leek as you add them; pour the cream mixture over the carrots, filling the tart pan almost to the rim; sprinkle the remaining cheese over the top

Bake the tart for about 25-30 minutes until golden; remove from the oven and let it rest for at least 10 minutes before serving

CARROT AND CUMIN TART

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