Russian Carrot Tart

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 cheese
• 1 egg, beaten
• lots fresh ground black pepper
• 1 tablespoon dried dill weed
• 3 tablespoons wheat germ
• paprika

Recipe

• 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.