Carrot Tart

(*) Pizza trays of 28…33 cm ø For the dough mix kitchen herbs, flour, parmesan and salt. Melt yeast in water, add to flour form with oil while stirring. Combine with the dough hooks of the electric hand mixer to form a smooth dough. Let rise at room temperature with lid closed until doubled.

For the topping, remove the skin from the carrots, cut diagonally into slices two to three millimeters thick. Remove the outer covering from the garlic and cut the bulb diagonally into narrow slices. (Cut wild garlic leaves into strips.) Chop parsley finely.

Sauté carrots in oil. Add wild garlic or garlic if desired. Cover and steam at low temperature until just tender. Halve olives and add with parsley, season. Cool down.

Preheat the oven to 240 degrees.

Coarsely grate the cheese. Divide the dough in half, pull out by hand and place on the baking sheets. Prick pastry bottoms tightly with a fork.

Spread with pesto, leaving a two-inch border. Spread carrots evenly on top, sprinkle with cheese. Bake in the lower part of the oven for about twenty minutes.

Serve with mixed leaf salad.

Tips Instead of parsley use basil or possibly half-and-half.

Replace Parmesan with Sbrinz, Taleggio or possibly Fontina with St. Paulin.

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