Hardly back from a pretty cool 3-day trip to Dresden, I pack my bags for the next Bloggerreise tomorrow. This time it's off to Regensburg and like on the trip to Dresden you can experience everything up close via my Instagram account, my Twitter account and also on my Facebook page. And it will be exciting - I can promise that!
In fact, I have not even come to sift the pictures from last weekend, let alone edit or even blog about it. Short timing, in this beautiful November!
That's why there's not much time to cook right now. Between all the events, because of my salary and because of a limited number of vacation days, I usually have to go to the office in between ... So fast evening kitchen and between all the luscious food something simple, vegetarian.
When I start The year so in the American Bon Appetit magazine about the idea for a brisk, simple carrot tart trip, I was directly thrilled. Off to the Nachkochliste. Only to be rediscovered by accident months later, after I came across very nice colorful carrots in the market. That did not exist here again. At least not near me. All summer long. A great autumn!
So they were now lying there: violet carrots, yellow carrots and fine young bunched carrots. For the tart they are simply sliced or planed - so they do not take long to cook, keep their bite and still taste sweet and fine. If you like, just make a larger serving and eat the carrots as a delicious salad or with rice.
Instead of preparing a dough in the evening, I sometimes like to reach out to the finished puff pastry from the fridge shelf. It is important to me that it is made with butter, not with palm oil or margarine. That has its price, but you can really taste the difference!
By cutting in the edge all around and brushing the puff pastry with egg, it gets really nice crispy and brown.
The topping is served with a slightly sour but very creamy layer of ricotta. The perfect complement to the crispy ground and the sweet carrots.
All these ingredients are easy to prepare and above all to prepare quickly - so you have no more effort in the evening. Especially if you wash your clothes or tidy your room.
Nevertheless, I would recommend to moisten the carrot slices with the onions and lightly roast them before putting them on the tart. If the result appears too crispy or dark, simply reduce the temperature of the oven to 175 ° C and bake the tart a few minutes less.Lay out a baking tray with parchment paper.
Roll out the puff pastry on the baking paper. Slightly cut each side of the dough into the dough at a distance of about 2-3 centimeters with a sharp knife without cutting through. Spread the dough evenly with the whisked egg and bake in the preheated oven for about 10-15 minutes, until the dough rises and browns lightly.
Mix the ricotta with the cream in the meantime to a smooth cream and salt and pepper to taste.
Peel the carrots, cut off the root ends and cut the carrots into thin slices or planing.
Peel the onion, then finely dice and fry in a little olive oil in a large pan over medium heat .
Add the carrots and sauté at high temperature, then season with salt and pepper.
Spread the ricotta cream on the prebaked ground evenly, leaving the given edges free. Spread the carrot mixture well over it.
Put the tart in the oven again and bake for another 30 minutes until the carrots are cooked and the dough is crispy brown.
Chop the chives and parsley and add 2 tbsp olive oil stir. Drizzle the finished tart with the herb oil and serve hot or lukewarm.