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
1

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

2

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

3

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

4

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

5

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

6

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

7

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

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