Russian Carrot Tart

Recipe by fluffernutter
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
  • Add the carrots and 1/2 teaspoon salt and cover the skillet.
  • Cook, stirring occasionally, until carrots are tender.
  • Uncover and stir in flour.
  • Preheat oven to 375.
  • Beat the cheese and egg in a bowl.
  • Stir in the carrot mixture, black pepper, and dill.
  • Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry).
  • Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
  • Let stand 5 minutes before cutting.
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