Carrot Souffle Tart

Total Time: 2 hrs 10 mins Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ingredients

• 1 lb carrot (about 8 carrots)
• 1 teaspoon caraway seed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 1/2 cup grated havarti cheese
• 2 egg yolks
• 4 egg whites
• baby french carrots and micro greens or chervil (to garnish)

Recipe

• 1 heat oven to 375 degrees f. blind bake crust in a 9-inch tart pan with a removable bottom until golden brown. set aside.
• 2 cut peeled carrots into uniform pieces and cook in simmering salted water until tender, about 10 minutes; drain and let cool. in a food processor puree carrots, caraway seeds and salt until very smooth; set aside.
• 3 in a small saucepan over medium-high heat melt butter and flour together. whisk in milk and cookm stirring constantly until sauce thickens, about 30 seconds. remove from heat; add cheese and egg yolks, whisking to combine until cheese is melted. whisk sauce into carrot puree until well mixed.
• 4 whip egg whites to stiff peaks. fold into carrot mixture until there are no egg- streaks. gently spread into aked crust.
• 5 bake until just set in the center, 25 to 30 minutes. cool slightly, then remove tart ring and use a spatula to slide tart from pan bake onto a serving platter. garnish with roasted baby carrots and chervil. serve warm or chilled.
• 6 note: ring removal: here's a quick tip for taking off the tart pan ring: let the tart cool slightly, then set it on an upturned bowl and the ring will fall to the counter.