Carrot and Pepper Tart
A sweet and savory tart featuring a buttery pastry crust, a rich egg and cheese mixture, caramelized carrots and peppers, and a sprinkle of fresh herbs.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
easy
Total Time
45 min
Ingredients
Step-by-Step
Preheat the oven to 375°F. Roll out the pastry dough and press it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 10 minutes.
In a large skillet, sauté the sliced carrots and bell peppers over medium heat until they are tender and lightly caramelized, about 10 minutes.
In a medium bowl, whisk together the beaten eggs, shredded American cheese, and 1 tablespoon of the chopped thyme. Season with salt and pepper.
Spread the sautéed carrots and peppers evenly in the pre-baked tart shell. Pour the egg and cheese mixture over the top.
Bake the tart for 20-25 minutes, or until the filling is set and the crust is golden brown. Sprinkle the remaining 1 tablespoon of chopped thyme over the top.