Sweet and savory carrot tarts


When I saw Fausta's blog I immediately thought that she had something special. Her creativity in her kitchen combined with her knowledge of raw materials, her never banal dishes and her always attentive and “on the mark” words made me appreciate her straight away. So with pleasure when she invited me to participate in her game I chose to be there. The idea is original and fun: preparing two different dishes that look the same when you snap them… I remembered a simple recipe that could be right for me and that I could modify by transforming it from savory to sweet. Fausta I hope I got it 😉

These are savory carrot tarts that I photographed together with sweet carrot tarts! To distinguish them, just follow the sprig of thyme, where the version is present it is the savory one, where there is not the sweet one… The preparation is really simple and since we ate them I can also tell you that the family is divided: I I preferred the sweet one, my husband the savory one, when they say that we are the two halves of an apple… Shall I leave you the recipes or the recipe? Yes, because up to a certain point the preparation is the same, it is only divided when seasoning the carrots… so I'll write down any choice with you!

Carrot tarts (savoury and sweet) for 6 tarts

500 g of carrots

150 g of shortcrust pastry (the usual)

40 g of grated Parmesan

1 egg

4 tablespoons granulated sugar

a few sprigs of fresh thyme

4 fresh mint leaves

zest of 1/2 lemon

salt and pepper

First, steam the carrots, then blend them and create a puree. Pour the puree into a bowl, leave to cool and then add the egg and mix. At this point divide the cream into two parts:

1) in one add the parmesan, the thyme leaves, salt and pepper;

2) in the other add the sugar, chopped mint leaves and grated lemon zest. Let the dough rest for 20/30 minutes (the water from the carrots will come to the surface, take advantage of this to eliminate it).

At this point roll out the shortcrust pastry thinly and line 6 tart molds, piercing the bottom, filling with the two mixtures up to the edge of the shell. Bake in a preheated oven at 180° for 30 minutes.

If we eliminate the shortcrust pastry (in which butter is quite present) these tarts are rather light; If you want the savory mixture you can transform it into a flan, increasing the doses a little and adding an egg… So with this recipe I take part in Fausta's game “Mirror Recipes”


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