Puff Vegetable Tart

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Puff Vegetable Tart
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
1
Ingredients
1 Puff pastry dough (frozen. large enough to line 1 round tart tin)
8 carrots
1 bunch scallions
1 tablespoon clarified butter
2 tablespoons Crème fraiche
salt
freshly ground peppers
olive oil
How healthy are the main ingredients?
carrotsaltolive oil

Preparation steps

1.

Peel the carrots and cut into thin slices. Trim and rinse the scallions and cut the green portions into 2 cm (approximately 3/4 inch) thick rings. Peel the onions and cut into quarters or halves. Heat the clarified butter in a frying pan and saute the carrots for about 3 minutes. Season with salt and pepper.

2.

Press the dough in the tart tin and remove the excess dough. Cut the excess dough into thin strips. Use a fork to prick the bottom and cover the bottom with the cream fraiche. Arrange the carrots and onions on it and season with salt and pepper. Drizzle with 2 tablespoons olive oil. Arrange the extra dough strips over the vegetables in a grid-like pattern. Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes.