Gluten-Free Savory Tart

Ingredients

• 8 carrots (100 g each)
• 2 violet carrots
• 2 tbsp white balsamic vinegar
• 175 g buckwheat flour
• 125 g gluten-free oat flour
• Salt
• 120 g butter (+1 tsp for the pan)
• 5 eggs
• 4 tbsp olive oil
• 2 tsp raw cane sugar
• 400 ml orange juice
• Pepper
• 0.5 tsp Ras el-Hanout
• 0.5 bunch coriander (10 g)
• 1 handful pea shoots
• 150 g Greek yogurt

Instructions

1. 1.

   Peel and clean all carrots. Slice the two orange carrots and the violet carrots into very thin long strips, toss with balsamic vinegar, and let sit briefly.

2. 2.

   Meanwhile combine the flours with a pinch of salt. Dot the mixture with butter pieces and knead in one egg until smooth. Grease a tart pan. Roll out the dough slightly larger than the pan, place it inside, and chill for 20 minutes.

3. 3.

   Cut the remaining carrots into slices. In 1 tbsp oil sauté over medium heat for 5 minutes, sprinkle with sugar, and caramelize for 3 minutes. Deglaze with orange juice, cover, and simmer on low for 10 minutes until tender. Puree in a blender with a splash of orange juice to thicken. Mix in the remaining eggs and season with salt, pepper, and Ras el-Hanout.

4. 4.

   Spread the carrot mixture into the tart pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 25–30 minutes until set.

5. 5.

   Remove the tart from the oven and let cool for 5 minutes. Wash and pat dry coriander and pea shoots. Chop the coriander and mix with remaining oil. Spread yogurt over the tart, drizzle coriander oil and arrange carrot slices on top, then garnish with pea shoots.