Puff Vegetable Tart
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.
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.