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.
- 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.