Russian Carrot Tart Recipe

Name: Russian Carrot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup minced onion; 1/2 teaspoon salt; 1 lb carrot, peeled, sliced; 1 tablespoon flour; 1 1/2 cups cottage cheese; 1/2 cup grated mild white cheese; 1 egg, beaten; lots fresh ground black pepper; 1 tablespoon dried dill weed; 3 tablespoons wheat germ; paprika

Servings: persons

3 tablespoons butter
1 cup minced onion
1/2 teaspoon salt
1 lb carrot, peeled, sliced
1 tablespoon flour
1 1/2 cups cottage cheese
1/2 cup grated mild white cheese
1 egg, beaten
lots fresh ground black pepper
1 tablespoon dried dill weed
3 tablespoons wheat germ
paprika

1
Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
2
Add the carrots and 1/2 teaspoon salt and cover the skillet.
3
Cook, stirring occasionally, until carrots are tender.
4
Uncover and stir in flour.
5
Preheat oven to 375.
6
Beat the cheese and egg in a bowl.
7
Stir in the carrot mixture, black pepper, and dill.
8
Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry).
9
Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
10
Let stand 5 minutes before cutting.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup minced onion, 1/2 teaspoon salt, 1 lb carrot, peeled, sliced, and more.

Yes, Russian Carrot Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Russian Carrot Tart

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