Minced carrot tart

Preparation

• 1
  Knead the dough ingredients together and let it rest for about 1 half hour. Wash and drain the leek. Peel and coarsely grate the carrots. Heat Mazola® in a pan and fry the mince in it. Season with salt and pepper. Stir in the carrots and Kölln flakes and sauté. Cut the leek into approx. 2 cm long pieces and cook in salted water for 3-5 minutes, remove and set aside.
• 2
  Preheat oven. Knead the dough again with flour and line a greased tart pan (ø 26 cm) with it.
• 3
  Place the leek pieces with the cut side facing up on the dough base, spread the minced carrot mixture in the gaps and press down. Mix the egg yolks with the cream, pour evenly over the mixture and bake. Top/bottom heat: 200°C Circulating air: 180°C Baking time: approx. 30 minutes Preparation time: approx. 45 minutes
• 4
  If you use a total of 400 g carrots for the topping instead of the mixed mince, you will quickly have “conjured up” a vegetarian version of this recipe.