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The base of this savory custard tart, featured on WMUR’s Cook’s Corner, is my roasted carrot and cumin bisque and a few maple roasted carrots. Simply using your favorite pie crust and a few staple ingredients is all that’s needed.

Custard is usually a dessert, but the sweetness of carrots blended with savory ingredients created a balanced savory pie.

I used a mini-pie pan that allows for four pies. Your baking time may be different if using a single pie or even smaller pies, such as using a mini-muffin pan. Watch your pie crust carefully – if you see the edges beginning to burn, cover with foil.

These are great side dishes as well as appetizers.

roasted carrot tart What you need:

  • Your favorite pie crust recipe
  • 1 c roasted carrot and cumin bisque
  • 2 eggs
  • 1 c shredded cheddar or jack cheese
  • 2 tbs finely chopped fresh rosemary, divided
  • Freshly ground sea salt and black pepper
  • 3-4 roasted carrots, sliced into thin coins

 

What you do:

  • Preheat oven as directed by your pie crust.
  • Roll dough into 4 circles large enough to fit pie tin (or the number needed for your bakeware.
  • Press into prepared wells.
  • Top with pie weights or dried beans and cook for about 15 min.
  • In bowl mix bisque, eggs, cheese and 1 tbs rosemary.
  • Season with salt and pepper.
  • Top with overlapping carrot slices in spiral.
  • Sprinkle with remaining rosemary
  • Pour into pie crusts and bake about 20-25 min, until custard is set.
  • Remove from oven and let set 10-15 min before serving.
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