Directions:
- Heat oven to 375 degrees F. Blind bake crust in a 9-inch tart pan with a removable bottom until golden brown. Set aside.
- Cut peeled carrots into uniform pieces and cook in simmering salted water until tender, about 10 minutes; drain and let cool. In a food processor puree carrots, caraway seeds and salt until very smooth; set aside.
- In a small saucepan over medium-high heat melt butter and flour together. Whisk in milk and cookm stirring constantly until sauce thickens, about 30 seconds. Remove from heat; add cheese and egg yolks, whisking to combine until cheese is melted. Whisk sauce into carrot puree until well mixed.
- Whip egg whites to stiff peaks. Fold into carrot mixture until there are no egg-white streaks. Gently spread into aked crust.
- Bake until just set in the center, 25 to 30 minutes. Cool slightly, then remove tart ring and use a spatula to slide tart from pan bake onto a serving platter. Garnish with roasted baby carrots and chervil. Serve warm or chilled.
- NOTE: RING REMOVAL: Here's a quick tip for taking off the tart pan ring: Let the tart cool slightly, then set it on an upturned bowl and the ring will fall to the counter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.46 Kcal (580 kJ) | ||
| Calories from fat | 76.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 62.61mg | 21% | |
| Sodium | 433.62mg | 18% | |
| Potassium | 262.02mg | 6% | |
| Total Carbs | 8.39g | 3% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 137.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 122.52 Kcal (513 kJ) | ||
| Calories from fat | 67.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 13% | |
|---|---|---|---|
| Cholesterol | 55.4mg | 21% | |
| Sodium | 383.69mg | 18% | |
| Potassium | 231.85mg | 6% | |
| Total Carbs | 7.42g | 3% | |
| Sugars | 3.13g | 14% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 6.84g | 15% | |
| Vitamin C | 3.1mg | 6% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.2mg | 2% | |
| Calcium | 121.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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