One again, it’s time for Quick Meals You Can Make After Work.
This time, it’s Carrot Tart. I guarantee you, even the kids will like it. As well as any meat-and-potatoes eaters in your house. You can make it as a light dinner (or lunch) with just a salad, or, as a heartier meal with wild rice and a green vegetable or salad. (This is also an excellent cold-weather dish, believe it or not.)
Not too many extra notes for this recipe, really. It’s pretty self-explanatory. If you don’t have or prefer not to use honey, you can use maple syrup (the real stuff, not Mrs. Butterworth’s), or raw or brown sugar.
And, yes. I did use a frozen pie crust.
1 ea. 9-inch frozen pie crust or your favorite savory pie crust recipe
1 c. whole milk or half-and-half
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
2 tbsp. honey
4 large carrots, grated (you want approximately 2 c. grated carrots)
2 tbsp. parsley, minced
1 tbsp. chervil, minced
1. If you are using a frozen crust, keep it frozen until you’re ready to fill it. If you’re using a from-scratch crust, par-bake the crust at 425F for 15 minutes and let cool.
2. In a medium saucepan, melt the butter and honey together over medium heat.
Add the carrots and toss in the butter-honey mixture. Continue cooking until the carrots have softened slightly and all the liquid has evaporated, about 7 – 10 minutes.
Remove the carrots from the heat, spread out onto a plate or other flat surface and let cool for about 15 minutes.
3. Mix together the milk, eggs, spices, and parsley or chervil. Set aside.
4. In the waiting pie shell, spread the carrots as evenly as possible over the bottom.
Slowly pour in the custard mixture.
Bake the tart at 375F for 30 – 35 minutes, or until a tester comes out clean. Let sit for about 10 minutes, then serve.