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Meat Carrot Tart

This recipe is fairly unusual in the composition of ingredients, as opposed to classic tarts with meat. Adding carrots and Roquefort gives the ordinary tart completely new taste.

Meat Carrot Tart

PIE SHELL

  • 400 g mashed carrot
  • 350- 400 ml AP flour
  • 100 ml melted butter
  • 1 tsp baking powder
  • ¼ tsp salt

FILLING

  • 75 ml short grain white rice
  • 500 ml water
  • 1 tsp salt
  • 400 g ground beef
  • 1 onion chopped (100g)
  • 1 garlic clove minced (optional)
  • ½ tsp thyme (optional)
  • ½ tsp oregano (optional)
  • ¾ tsp salt (to taste)
  • ½ tsp ground black pepper
  • 2 eggs
  • 200 ml half-and-half cream
  • 150 g Roquefort (blue cheese to taste)
  • 300 g carrots
  • 2 tbsp drawn butter (1 tbsp butter+1 tbsp vegetable oil)
  • Preheat the oven to 200C.
  • Put 75 ml of rice and 500 ml of water with 1 tsp salt in a saucepan. Bring to a boil over high heat. Reduce the heat to very low and cook the rice for 20 minutes. Remove from the heat and drain.
  • Cut off the ends of carrots and with a vegetable peeler shave the carrots into thin strips. Preheat a fry pan with 1 tbsp of butter, add carrots strips and fry for 1-2 minutes until soft. Transfer the carrots to a plate. Whisk together the eggs and cream.
  • Preheat a fry pan over medium heat with 1 tbsp of butter, add the ground beef and fry about for 3-4 minutes, stirring constantly. Add the chopped onion and garlic and continue to cook and stirring occasionally. Season with salt, pepper, oregano and thyme. Take off from the heat and slightly cool. Add the rice, cream mixture, crumbled cheese and mix well.
  • In a bowl mix together the flour, baking powder and salt. Add the melted butter and mashed carrot, and make soft dough. Transfer the dough to the greased pie pan and using fingers, press pastry into the bottom and 2- 2, 5 inches up the sides of a prepared pan.
  • Place the filling in the pie shell, top with carrots strips and bake for 30-35 minutes.
  • Serve with a green salad.