Apfelfee's savory carrot tart

Ingredients for 4 servings:

• 250 g spelt, finely ground
• 125 g butter, soft
• 1 egg yolk
• 1 pinch of salt
• 5 tbsp water, cold
• 300 g carrot(s)
• 3 eggs
• 200 g crème fraîche
• 200 ml milk
• 1 onion(s)
• 1 tsp thyme, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wholefood recipe

Put the flour, butter, egg yolk, a good pinch of salt and the water in a bowl, mix with a knife and then quickly knead with your hands until you have a smooth dough. Shape the dough into a ball, wrap in cling film and place in the fridge for about 1 hour and 30 minutes. Grease a 26cm tart or springform pan, roll out the dough on a well-floured surface and place in the pan, pulling up a small edge. Prick lightly with a fork and return to the fridge. Preheat the oven to 180°C. Peel and finely dice the onion. Sauté in a little oil until translucent. Coarsely grate the carrots. Mix together the crème fraîche, milk, eggs, carrots, thyme and onion and season generously with salt and pepper. Pour the mixture onto the pastry base and distribute the grated carrots evenly. Bake the tart on the middle shelf for at least 30 minutes. Serve hot.