Carrot and Kohlrabi Tart

Ingredients for 4 servings:

• 200 g flour
• 3 eggs (size M)
• 200 ml low-fat milk
• some salt
• 75 g margarine, semi-skimmed
• 300 g kohlrabi
• 300 g carrot(s)
• 1 bunch of parsley
• some pepper
• some nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Using the dough hook of a hand mixer, knead the flour, 1 egg, 1 tbsp milk, 1/4 tsp salt, and margarine into a smooth dough. Wrap in cling film and chill for 1 hour. Peel the kohlrabi, quarter it, and slice it very thinly. Peel the carrots and slice it thinly. Roll out the dough on a floured surface to approximately 28 x 28 cm. Using a rolling pin, roll it out and place it over a greased 24 cm square tart pan, overlapping the edges slightly. Prick the base several times and arrange the vegetables on top. Pick the parsley leaves and roughly chop them. Puree the remaining eggs, milk, and parsley with a fork, season with salt, pepper, and nutmeg, and spread over the vegetables. Bake in a preheated oven at 200°C on a rack directly on the oven floor for 45 minutes (convection not recommended). Let it rest briefly, then serve.