Peel the carrots. Wash and cut into slices.
Cook them thirty minutes to steam, finchΘ are tender; let them cool.
Pre-heat oven to 200 degrees (gas mark 6).
Break the eggs into a bowl, whip, add the curry powder and cumin seeds.
Butter a cake mold of 24 cm in diameter.
Flour the work surface and roll out the dough with a rolling pin into a circle of the same diameter of the mold.
Garnish the mold with the dough. Arrange the washers carrot on the bottom of the tart so as to form the overlapping circles. Pour the egg mixture, sprinkle later kernels.
Let cook for twenty-five minutes in the oven, the seal gasket golden. Serve warm. Accompanied by a green salad and baked potatoes, this tart is perfectly suited to a vegetarian menu.
500 G ==== Carrots
350 G ==== Puff Pastry
6 ==== Eggs
1 tablespoon flour ====
1 teaspoon ==== Powder Curry
==== 1 teaspoon Cumin Seeds
80 G ==== Kernels Of Walnuts
20 G ==== Butter