Companion Carrot Tart

• 1 large sheet shortcrust pastry
• 525 g carrots
• 3 eggs
• 225 ml single cream
• 1,5 tsp of mustard
• Salt, pepper
• 1 pinch paprika
• 150 g feta
• 30 g raisins

This recipe is created with the i-Companion XL heating food processor. #Spring2021

For the crust: Preheat the oven to 180°C. Line a tart tin with the shortcrust pastry. Prick the pastry with a fork and cover with baking beans. Bake for 10 minutes.

For the filling: Wash and peel the carrots. Add the carrots to the mixer bowl with the vegetable-slicer and large grating disc attached. Lock the lid with the cap and set it to Speed 7 for 2 minutes. Add the grated carrots to the pre-baked tart case. Add the eggs, single cream, mustard, paprika, salt and pepper to the mixer bowl with the Mixer attachment. Lock the lid with the cap and set it to Manual mode on Speed 5 for 30 seconds. Pour the mixture onto the grated carrots. Crumble the feta on top and add the raisins. Bake at 180°C for 35 minutes.

Tip: Substitute the raisins for toasted hazelnuts