Carrot Souffle Tart

1. 1

   Heat oven to 375 degrees F. Blind bake crust in a 9-inch tart pan with a removable bottom until golden brown.

2. 2

   Set aside.

3. 3

   Cut peeled carrots into uniform pieces and cook in simmering salted water until tender, about 10 minutes; drain and let cool.

4. 4

   In a food processor puree carrots, caraway seeds and salt until very smooth; set aside.

5. 5

   In a small saucepan over medium-high heat melt butter and flour together.

6. 6

   Whisk in milk and cookm stirring constantly until sauce thickens, about 30 seconds.

7. 7

   Remove from heat; add cheese and egg yolks, whisking to combine until cheese is melted.

8. 8

   Whisk sauce into carrot puree until well mixed.

9. 9

   Whip egg whites to stiff peaks.

10. 10

    Fold into carrot mixture until there are no egg-white streaks.

11. 11

    Gently spread into aked crust.

12. 12

    Bake until just set in the center, 25 to 30 minutes.

13. 13

    Cool slightly, then remove tart ring and use a spatula to slide tart from pan bake onto a serving platter.

14. 14

    Garnish with roasted baby carrots and chervil.

15. 15

    Serve warm or chilled.

16. 16

    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.

* Per serving · 4 servings · Values may vary.