Carrot tart

Ingredients for 1 servings:

• 200 g whole wheat flour
• ½ pack of baking powder
• 1 tsp salt
• 250 g yogurt
• 2 tbsp peanut oil or similar oil
• 500 g carrot(s)
• 20 g ginger
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 250 g herb cream cheese
• 1 tbsp mustard, sweet
• 1 tbsp wheat flour
• salt and pepper
• 20 g almond sticks

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

vegetarian, for a tart tin of approx. 30 cm

Mix the wholemeal flour with the baking powder and salt. Then add the yogurt and peanut oil and knead everything with your hands until you have a smooth dough. Roll out the dough on a floured surface and press it into a greased tart pan. Prick the bottom of the dough with a fork and chill the tart pan. Peel and peel the carrots. Use a vegetable peeler to cut the carrots into fine, long strips. Peel and peel the ginger in the same way and chop it as finely as possible. Mix the lemon juice, salt, pepper, ginger and olive oil together and marinate the carrots with it. Season the herb cream cheese with mustard, salt and pepper and stir in the wheat flour. Preheat the oven to 200°C (top/bottom heat). Remove the dough from the refrigerator and pre-bake on the bottom rack for 10 minutes. Then let the oven cool to 180°C. Place the carrots and marinated carrots on the pre-baked base, spread the herb cream cheese frosting over the carrots, and sprinkle the almond slivers over the frosting. Bake the tart for 25 minutes.