Tarte aux Carottes

This is translated from a French food blog I follow, Canelle et Cacao. I would never have thought of putting grated root vegetables in a tart/quiche, but it works--it's substantial and light at the same time because of the high veggie/custard ratio. My change to the recipe was to add some cheese, and I'm glad I did. I used up some various bits of cheese hiding in the fridge, and I recommend you do the same.

Tarte aux Carottes

1-1/4 c. whole wheat flour

2/3 c. rolled oats

1 T. poppy or sesame seeds

1/2 t. salt

1/4 c. olive oil

2-4 T. water

Get out your food processor--you're going to want it for the carrots anyway. Put in the steel blade and then put in the flour, oatmeal, seeds, and salt; process for a few seconds. Add the oil and pulse a few times until you seem to have some crumbs forming. Add the water about a tablespoonful a time until the dough holds together. Shape the dough into a disk and wrap in plastic or wax paper; refrigerate at least an hour.

1 lb. carrots or mixed root vegetables (I used carrots, parsnips, and golden turnips)

1 T. olive oil

4 oz. cheese of your choice (really, anything in your fridge that's not Velveeta)

Minced fresh herbs of your choice (recipe calls for chervil; I used chives and parsley)

2 eggs

1/2 c. cream, milk, or half-and-half

Salt and pepper

Heat the oven to 350. Peel the carrots and shred them in the food processor. In a large skillet with a cover, heat the olive oil over medium heat. Sauté the carrots for a bit (season them with a bit of salt and pepper), then put the cover on and let steam for about 10 minutes; stir them occasionally so they don't stick and burn. They should be getting limp.

In the meantime, grate the cheese and beat together the eggs, cream, herbs, and about 1/2 t. salt and some pepper. Also, roll out the dough and line a 9-inch pie pan with it. Sprinkle half the cheese over the crust. When the carrots are done, put them on top of the cheese and then top with the egg custard. Sprinkle the remaining cheese over that and put the tart in the oven for 30-35 minutes or until it is golden on top and underneath. Enjoy eating your vegetables.