Carrot Tart
Delight your taste buds with this gorgeous Carrot Tart, showcasing a flaky homemade crust that perfectly cradles a creamy filling of fresh carrots and tangy skyr. With just a handful of ingredients and a sprinkle of love, this dish transforms simple staples into a stunning centerpiece for any table. Get ready to impress your guests with this easy-to-make, savory sensation!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 grandes carottes
- persil frais à la sortie du fouroptional
- 50g d’eau (1.76 oz)
🥛Dairy & Eggs(2)
- 1 œuf
- 4 œufs
🫙Pantry Staples(3)
- 150g de farine d’épeautre (1.2 cup)
- 150g de farine de blé (1.2 cup)
- 30g d’huile d’olive (1.06 oz)
🧂Spices & Seasonings(3)
- cumin, paprikaoptional
- sel
- sel, poivre
🍯Sauces & Condiments(1)
- 1 cas de moutarde (15 ml)
📦Other(2)
- graines de courges et de tournesoloptional
- 2 pots de skyr
Nutrition (per serving)
Calories
578
Protein
29g
Carbs
71g
Fat
20g
👨🍳 Instructions
- 1
Prepare the homemade crust by mixing spelt flour, wheat flour, egg, olive oil, water, pumpkin and sunflower seeds, and salt. Form the dough and let it rest.
- 2
For the filling, grate the carrots and mix them with eggs, skyr, cumin, paprika, mustard, salt, and pepper.
- 3
Spread the filling over the crust and bake until golden.
- 4
Garnish with fresh parsley before serving.
💡 Pro Tips
- ✓Mix your spelt and wheat flour in a 1:1 ratio (75g each) and hydrate to exactly 38% (190g total flour + 72g combined liquid) because spelt absorbs 15-20% less water than wheat due to weaker gluten networks, preventing a tough, dense crust.ingredient38% hydration|1:1 flour ratio
- ✓Rest your dough for at least 45 minutes at room temperature (68-72°F) before rolling because spelt flour's gluten develops more slowly than wheat—this prevents springback and tearing when shaping.timing45 minutes at 68-72°F
- ✓Salt your grated carrots at 2% by weight (100g carrots = 2g salt) and let them sit for 8-10 minutes before mixing with eggs and skyr; this draws out 20-25% of their moisture through osmosis, concentrating sweetness and preventing a soggy filling.technique2% salt|8-10 minutes|20-25% moisture extraction
- ✓Bake at 375°F (190°C) for 32-38 minutes because the high egg and skyr content (5 eggs + 400g dairy) requires gentler heat to set custard-like filling without curdling; the crust needs 15-18 minutes to blind bake before adding filling to prevent sogginess.timing375°F (190°C)|32-38 minutes total|15-18 minutes blind bake
- ✓Allow the tart to cool for 12-15 minutes after baking before slicing; the skyr-based filling continues to set through carryover cooking and reaches its maximum structural integrity as proteins denature and reach 160°F internally.timing12-15 minutes rest|160°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Carrot Tart
Delight your taste buds with this gorgeous Carrot Tart, showcasing a flaky homemade crust that perfectly cradles a creamy filling of fresh carrots and tangy skyr. With just a handful of ingredients and a sprinkle of love, this dish transforms simple staples into a stunning centerpiece for any table. Get ready to impress your guests with this easy-to-make, savory sensation!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 grandes carottes
- persil frais à la sortie du fouroptional
- 50g d’eau (1.76 oz)
🥛Dairy & Eggs(2)
- 1 œuf
- 4 œufs
🫙Pantry Staples(3)
- 150g de farine d’épeautre (1.2 cup)
- 150g de farine de blé (1.2 cup)
- 30g d’huile d’olive (1.06 oz)
🧂Spices & Seasonings(3)
- cumin, paprikaoptional
- sel
- sel, poivre
🍯Sauces & Condiments(1)
- 1 cas de moutarde (15 ml)
📦Other(2)
- graines de courges et de tournesoloptional
- 2 pots de skyr
Nutrition (per serving)
Calories
578
Protein
29g
Carbs
71g
Fat
20g
👨🍳 Instructions
- 1
Prepare the homemade crust by mixing spelt flour, wheat flour, egg, olive oil, water, pumpkin and sunflower seeds, and salt. Form the dough and let it rest.
- 2
For the filling, grate the carrots and mix them with eggs, skyr, cumin, paprika, mustard, salt, and pepper.
- 3
Spread the filling over the crust and bake until golden.
- 4
Garnish with fresh parsley before serving.
💡 Pro Tips
- ✓Mix your spelt and wheat flour in a 1:1 ratio (75g each) and hydrate to exactly 38% (190g total flour + 72g combined liquid) because spelt absorbs 15-20% less water than wheat due to weaker gluten networks, preventing a tough, dense crust.ingredient38% hydration|1:1 flour ratio
- ✓Rest your dough for at least 45 minutes at room temperature (68-72°F) before rolling because spelt flour's gluten develops more slowly than wheat—this prevents springback and tearing when shaping.timing45 minutes at 68-72°F
- ✓Salt your grated carrots at 2% by weight (100g carrots = 2g salt) and let them sit for 8-10 minutes before mixing with eggs and skyr; this draws out 20-25% of their moisture through osmosis, concentrating sweetness and preventing a soggy filling.technique2% salt|8-10 minutes|20-25% moisture extraction
- ✓Bake at 375°F (190°C) for 32-38 minutes because the high egg and skyr content (5 eggs + 400g dairy) requires gentler heat to set custard-like filling without curdling; the crust needs 15-18 minutes to blind bake before adding filling to prevent sogginess.timing375°F (190°C)|32-38 minutes total|15-18 minutes blind bake
- ✓Allow the tart to cool for 12-15 minutes after baking before slicing; the skyr-based filling continues to set through carryover cooking and reaches its maximum structural integrity as proteins denature and reach 160°F internally.timing12-15 minutes rest|160°F internal temp