Tart with roasted carrots, blue cheese and walnuts

Cut the butter into smaller pieces, add the remaining ingredients and knead the dough. Wrap the finished dough with a cling film and let it chill in the refrigerator for about 1 hour.

In the meantime, wash the carrots thoroughly and cut them lengthwise in half, then put them in the pan, add 50 ml of water and simmer for a few minutes. Add Kikkoman soy sauce and honey, continue to simmer. When all the liquid has evaporated and the carrots are soft, add the butter and fry briefly and cool it down.

Roll out the cooled dough and place it in a tart tin with a diameter of 24 cm, prick it with a fork. Put in the fridge for 10 minutes. During this time, preheat the oven to 180 degrees. Remove the dough from the refrigerator and bake it until light browns for about 10-15 minutes. Before baking it, you can add some extras to the dough, e.g. with peas. After baking it, let it cool down.

Meanwhile in a separate bowl combine 2 eggs with 1 tablespoon of sour cream. Season it with salt and pepper.

Reheat the oven to 170 degrees. Pour the previously prepared egg mixture onto the cooled base, then arrange the carrots on it. Bake in the oven until the egg mass is completely solid (approx. 15-20 minutes).

Before serving, sprinkle it with crushed Blue cheese and chopped walnuts.