Carrot and onion tart

by - 8:48 AM

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I saw a photo on foodgawker and just had to try it even though I really didn’t have any of the ingredients. So here is my tart inspired by the photo of the carrot an eggplant tart.

 

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I started by making thin carrot slices with a vegetable peeler.

 

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Like so.

 

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Sliced a few onion slices. This was my substitute for eggplant. It was purple.

 

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I used about 6 eggs pretend you see 6 eggs here. Thanks.

 

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All the parmesan in the jar. Maybe 1/2 cup?

 

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A little salt and pepper

 

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and garlic powder to taste.

 

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Then poured about 1/3 into an unbaked pie shell.

 

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Put in a bunch of parsley.

 

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I hoped the parsley  wouldn’t sink too much as it was my foundation for the carrots and onions in my non- tart pan that I’m using for a tart anyway.

 

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I started from the edge and worked my way to the center alternating carrots and onions.

 

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Then poured the remaining egg mixture over it.

 

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Baked at 350 for 30 minutes or when I saw it really puffy and the edges turning brown.

 

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let cool a little and serve.

 

Carrot and onion tart

ingredients

  • 1 unbaked pie shell
  • 2 carrots sliced with a mandoline if you have one or a vegetable peeler like I did
  • a few slices of red onion
  • 1/2 cup parsley chopped
  • 6 eggs
  • 1/2 cup parmesan
  • salt, pepper and garlic powder to taste

In a bowl beat eggs, parmesan and salt, pepper and garlic powder. Pour about 1/3 into pie shell. add parsley.

Starting on the outside edge alternate standing carrot and onion slices on edge .

Pour remaining egg mixture over tart and bake at 350 for 30 minutes or until done.

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