Carrot Tartlets with Leeks, Comté and Chives

Photo and Styling by Béatrice Peltre

If you asked me, I’d tell you that vegetable tarts are very French—as a kid, there was at least one on the menu each week. They also represent the type of foods I really enjoy cooking, so the fact that my children love to help in making and eating these vegetable-based tartlets makes me really happy. A tartlet is always more fun to eat as everyone can have his or her own.

Serves 6

2 tablespoons olive oil plus more to brush the molds and to finish
1 pound pie crust of your choice(mine is gluten free)
1 medium leek, finely chopped
2 garlic cloves
12½ ounces carrots, peeled and finely grated
sea salt and freshly ground black pepper, to taste
3 large eggs
⅓ cup crème fraîche
¼ cup whole milk
3 ounces Comté cheese, finely grated
2 tablespoons chopped chives
ground nutmeg

Preheat oven to 375°F and prepare a large baking sheet.

Brush 6 (4½-inch) tartlet molds with olive oil; set aside. Roll out the crust and press into the 6 molds. Make small holes at the bottom with a fork. Refrigerate the tartlets while you prepare the vegetables.

In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the leek and cook for 5 minutes on low, stirring occasionally, until tender. Add the garlic and grated carrots and increase the heat to medium. Season with salt and cook for 10 minutes, stirring occasionally. Transfer to a clean bowl and leave to cool for 5 minutes.

In another bowl, beat the eggs with the crème fraîche and milk. Add the grated Comté and chives, and season with salt and pepper. Add the cooked carrots and stir to combine. Divide the mixture between the tartlet shells and arrange on the baking sheet. Sprinkle with ground nutmeg and drizzle with olive oil.

Bake for 35 minutes, or until the crust is golden and the top is set. Serve warm with a side salad.

NOTE: If you cannot find Comté, another type of hard cheese such as Gruyère or Emmenthal will work.

This recipe appeared in the Summer 2019 issue as part of a larger story on Kids In the Kitchen—Summer Baking.