Carrot tart

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Tarte à la carotte
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegetarian

Ingredients

A PDO
For 4 personnes
For the dough:
  • 150 g wheat flour
  • 50 g of einkorn wheat flour
  • 5 cl olive oil from Aix-en-Provence – matured olives PDO
  • 10 cl water
  • Thyme
  • 1 a pinch of salt
For the filling:
  • 5 carrots
  • 3 eggs
  • 20 cl liquid crème fraîche
  • 1 c. à soupe olive oil from Aix-en-Provence – ripened olives PDO
  • 1 clove of garlic
  • 2 c. à café Madras curry
  • Espelette chilli
  • Salt, pepper
  • Parsley and spring onions to serve

Tip

Choose an olive oil from Aix-en-Provence – PDO ripened olives (mature flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also the PDO olive oil from the Vallée des Baux-de-Provence – matured olives, the PDO olive oil from Provence – made from ripened olives – and the “ripe flavour” olive oils from France.

Instructions

  • Mix together the ingredients for the pastry (flour, olive oil, water, salt and finely chopped thyme). Once it forms a soft ball, roll it out with a rolling pin, place it in a tart tin and set aside in the fridge.

  • Wash and peel the carrots, then cut them into carrot tagliatelle using a vegetable peeler. Blanch them for 2 minutes in a saucepan of boiling salted water. Arrange the tagliatelle on the pastry base (either neatly in a spiral pattern or in a random arrangement).

  • Preheat the oven to 180°C.

  • Beat the eggs, then add the crème fraîche and olive oil. Crush the garlic clove and add it to the cream. Season with salt and pepper, then add the spices. Pour the mixture over the pastry and the carrots and bake for 20 to 30 minutes.

  • Once out of the oven, sprinkle a few sprigs of parsley and some thin slices of spring onion over the top. Serve.

Tip

Choose an olive oil from Aix-en-Provence – PDO ripened olives (mature flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also the PDO olive oil from the Vallée des Baux-de-Provence – matured olives, the PDO olive oil from Provence – made from ripened olives – and the “ripe flavour” olive oils from France.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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