Russian Carrot Tart
Delight your taste buds with the comforting flavors of this Russian Carrot Tart, a savory masterpiece that brings together earthy, caramelized carrots and a velvety sour cream custard tucked inside a buttery, flaky crust. This vibrant tart features a filling infused with aromatic garlic, sautéed onions, and a hint of nutmeg, perfectly balanced by the brightness of fresh dill. Ideal for brunches, light lunches, or as an elegant appetizer, this rustic dish is not only visually stunning but also packed with wholesome ingredients. Easy to prepare and ready in just over an hour, this tart showcases traditional Eastern European flair with a modern twist, making it both irresistible and impressively versatile. Serve it warm or at room temperature for a delightful, crowd-pleasing centerpiece.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 2 tablespoons cold water
- 500 grams carrots
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 200 grams sour cream
- 2 large eggs
- 0.25 teaspoons ground nutmeg
- 2 tablespoons fresh dill
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, combine the all-purpose flour and a pinch of salt in a bowl. Add cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, and mix just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for 15 minutes.
While the dough rests, prepare the filling. Peel and grate the carrots. Finely dice the yellow onion and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until soft and fragrant.
Add the grated carrots to the skillet and cook for 8-10 minutes, stirring frequently, until softened and lightly caramelized. Season with 1/2 teaspoon of salt and black pepper. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the sour cream, eggs, ground nutmeg, and 1 tablespoon of chopped fresh dill.
Lightly flour a surface and roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any overhang.
Spread the cooked carrot mixture evenly over the tart crust. Pour the sour cream mixture over the top, making sure it spreads evenly.
Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Let the tart cool for 10 minutes before garnishing with the remaining fresh dill.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 37.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 561 mg | 43% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
