Carrot-Potato-Tarte (Flourless) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe out of a cookbook on quiches and was amazed by the fact that the crust is made entirely without flour. As I made it the first time, I was a bit worried that it would not set properly because the potatoes were so wet (I had about a centimetre or so of water standing in the pie dish) but it turned out great. I hope you'll like this tarte as much as I do. Note: Instead of the dried herbs or as an addition to them you could also use fresh herbs of your choice. Ingredients:
300 g potatoes (floury work best) |
salt |
2 -3 teaspoons dried herbs (majoram, parsley, rosemary, oregano, thyme etc) |
50 g polenta (coarse cornflour) |
3 eggs |
300 g carrots (or parsnips if you like) |
150 g sour cream or 150 g yoghurt |
1 -2 teaspoon curry powder |
1 pinch sugar |
Directions:
1. For the dough wash and peel your potatoes (if they only have a very thin peel you can also leave it on because its very nutritious). Grate them finely and add 1 ts salt and the dried herbs. Then stirr in one egg and the polenta. Set aside.
2. Clean and peel your carrots and slice them. Blanch for 2 minutes in boiling salted water.
3. In a bowl combine two eggs, sour cream/yoghurt, curry powder, a pinch of salt and the sugar. Mix in carrot slices.
4. Place potato-mixture in a greased 10 inch in diameter tarte dish. Pat down and up the sides.
5. Fill in carrot mixture and distribute evenly.
6. Bake at 180 °C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top.
7. Serve with a green salad of your choice.
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