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
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 19-inch pie crustPastry Dough
- 3Eggs, beaten
- 2cupsCarrots, peeled and sliced
- 1cupBell Peppers, sliced
- 1cupAmerican Cheese, shredded
- 2tbspsFresh Thyme, chopped
Step-by-Step
- 1
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.
10m375°F - 2
In a large skillet, sauté the sliced carrots and bell peppers over medium heat until they are tender and lightly caramelized, about 10 minutes.
10mmedium heat - 3
In a medium bowl, whisk together the beaten eggs, shredded American cheese, and 1 tablespoon of the chopped thyme. Season with salt and pepper.
5m - 4
Spread the sautéed carrots and peppers evenly in the pre-baked tart shell. Pour the egg and cheese mixture over the top.
5m - 5
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.
20m375°F