Carrot and Cumin Tart

I just love indian food and the aromatic spices that are incorporated in their dishes. This interesting and unusual tart with the addition of roasted cumin seeds gives an Indian twist to a traditional French dish. It is definitely worth a try! I have tried making a lighter version of this recipe, using 10% cream instead of 35% cream, it is just as delicious as its richer version, but you definitely have to cook the filling for at least 20 minutes longer than in the original recipe in order to set the filling.

In addition to the wonderful complexity of flavors, this tart is colorful and beautiful! There are thin layer of colorful orange carrots that are sprinkled with the bright green of spring onion layers. Enjoy this beautiful tart with a lovely green salad.

Carrot and Cumin Tart:

Pate Brisé (Flaky Pie Crust):

Ingredients:
236 grams pastry flour, sifted
a pinch of salt
115 grams of salted butter
1 extra large egg yolk
4 tablespoons cold water

Lightly grease a 23 cm (9 inch) pie plate.
Sift the pastry flour and the salt together.
Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour.
In a small bowl, whisk together the egg yolk and the cold water.
Add to the dry mixture.
Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge.
Preheat oven to 180 Celsius (350 Farenheit).
Roll out the pie crust to fit the pie plate.
With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie crust from rising in the oven).
Bake the pie crust for about 15 minutes or until the pie crust is lightly golden in color.

Filling:
2 Tablespoons unsalted butter
5 or 6 green (spring) onions, white and tender green parts, thinly sliced
Salt and freshly ground pepper
1/2 teaspoon sugar
3-4 cups (12-16 oz / 375-500 grams) thinly sliced, peeled carrots
1/2 teaspoon cumin seeds
2 large or extra-large whole eggs, plus 1 large or extra-large egg yolk
1 1/3 cups (11 fl oz / 340 mL) heavy (double) cream or 10% cream
Pinch of fresh grated nutmeg or ground mace
1 1/2 cups (6 oz /185 grams) shredded Gruyère, Emmenthaler, or Jarlsberg cheese

To make the filling, heat a large, heavy frying pan over medium heat until it is hot but not smoking. Add the butter. When it begins to foam, add the green onions and sauté until wilted, about 1 minute. Season with salt and pepper. Remove from the heat.

Bring a saucepan three-fourths full of water to a boil. Add salt to taste, the sugar, and the carrots and parboil until half cooked and bright orange, 1-2 minutes. Drain and set aside to cool.

In a small frying pan over medium heat, toast the cumin seeds until they are fragrant and take on a little color, 2-3 minutes. Pour onto a plate and let cool.

In a bowl, whisk together the whole eggs, egg yolk, cream, and nutmeg until blended, then season to taste with salt and pepper.

Position a rack in the upper third of the oven and preheat to 375 F (180 C). Place a baking sheet on the rack below to catch any drips.

Sprinkle half of the cheese evenly over the bottom of the cooled pastry crust. Arrange as many of the carrot slices into the crust as will fit tightly, sprinkling them with the cumin and green onions as you add them. Pour the cream mixture over the carrots, filling the tart pan almost to the rim. Sprinkle the remaining cheese over the top.

Bake until the top is golden brown and the filling is set, 25-30 minutes. Remove from the oven and let rest for at least 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate.

Makes 4-6 servings