Carrot and cumin tart
- Total time
- 1 h
- servings
- 1 servings
- Dish type
- Other
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Prep
15 min
Cook
45 min
Total time
1 h
Ingredients
Ingredients
- 200 g 200 g flour
- 80 ml 80 mL vegetable oil(s)
- 80 ml 80 mL hot water
- 1 kg 1 kg carrot(s)
- 4 4 egg(s)
- 2 c. à café 2 c. coffee cumin (powder)
Method
- 1
Prepare the pie dough. In a tupperware, pour: 200g flour + 80mL oil + 80mL hot water. Close the lid and shake vigorously (horizontally then vertically) until a dough is obtained. Gather the dough to form a ball and set aside in the refrigerator.See the video of the express pie paste.
- 2
Wash, peel and cut carrots into slices. Cook the carrots with steam (about 20 minutes).
- 3
Preheat oven to 200°C.
- 4
Spread the pie dough with a baking roll, and place in the pie pan. Stir with a fork, and pre-cook in the oven until the dough begins to brown.
- 5
When the carrots are cooked, mix the carrots until a smooth purée is obtained.
- 6
Take the mashed potatoes for the baby dish (instructions below).
- 7
Mix the carrot purée with 4 eggs and 2 cups of cumin powder.
- 8
When the dough is pre-cooked, pour the carrot purée apparatus into the mould.
- 9
Bake for 30 minutes.
- 10
From 4/6 months: take about 100g of puree, and if necessary dry with a little water to make it smoother. Add 1 cc of oil.
- 11
From 6 months: mix 120 to 150g of carrot puree with 1 cc of oil and 1 nice pinch of cumin.
- 12
From 9/12 months: mix 1⁄2 beaten egg + 1 tbsp flour + 120g carrot puree + 1 nice pinch of cumin. Pour into a small ramequin (compatible for the oven). Bake with the pie (for 15 minutes). The other half of the egg will be used to prepare the pie apparatus.
Nutrition
- calories
- 330 kcal
- servingSize
- 1 portion
Indicative values from the source, for the original recipe.
Source : cuisinez-pour-bebe
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