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.
I started by making thin carrot slices with a vegetable peeler.
Sliced a few onion slices. This was my substitute for eggplant. It was purple.
I used about 6 eggs pretend you see 6 eggs here. Thanks.
All the parmesan in the jar. Maybe 1/2 cup?
A little salt and pepper
and garlic powder to taste.
Then poured about 1/3 into an unbaked pie shell.
Put in a bunch of parsley.
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.
I started from the edge and worked my way to the center alternating carrots and onions.
Then poured the remaining egg mixture over it.
Baked at 350 for 30 minutes or when I saw it really puffy and the edges turning brown.
let cool a little and serve.
Carrot and onion tart
- 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.