Carrot Tart

Preparation:

Preparation: Peel the carrots. Wash them and cut them into slices. Steam them for thirty minutes until they are tender; let them cool down. Preheat the oven to 200 degrees (thermostat 6). Break the eggs into a bowl, beat them, add the curry powder and cumin seeds. Grease a 24cm diameter cake tin. Flour the work surface and roll out the dough with a rolling pin into a circle of the same diameter as the mould. Garnish the mold with the pasta. Arrange the carrot slices on the bottom of the tart to form overlapping circles. Pour the egg mixture, then sprinkle with pine nuts. Leave to cook for about twenty-five minutes in the oven, until the topping is golden. Serve warm. Accompanied by a green salad and baked potatoes, this tart fits perfectly into a vegetarian menu.