Easter carrot tart with feta & fresh herbs

Shortcrust pastry is blind-baked, spread with a feta and herb cream and topped with carrot roses. After 25 minutes baking time, you have a visually impressive Easter tart.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course Main course

Cuisine French, Mediterranean

Servings People

Calories 480 kcal

Cooking utensils

1 Tart tin (24 cm)
1 Rolling pin
1 Vegetable peeler
1 Brush

Ingredients

For the dough:

200 g Flour
100 g Butter
1 Egg
1 tsp sugar

For the coating:

4 Colorful carrots
100 g Feta cheese
1 Tbsp honey
Fresh herbs Dill, parsley

Preparation

Prepare the dough:

Knead the ingredients into a smooth dough
Refrigerate for 30 minutes
Blind baking at 180°C (15 minutes)

Prepare the topping:

Peel the carrots into thin strips
Mix the feta with the egg and herbs

Top the tart:

Spread the feta cream on the dough
Form carrot roses, place on top
Drizzle with honey, bake for 25 minutes

Recommended side dishes:

Rocket salad with lemon vinaigrette
Grilled lemon slices
Walnut bread

Nutritional values per portion

Calories: 480kcalCarbohydrates: 52gProtein: 12gFat: 24g

Keyword Carrots with feta, Easter carrot tart, Rosé de Provence, Spring recipe, vegetarian Easter dinner

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