Summary

Ingredients

• 200 g flour
• 3 egg (s), (class M)
• 200 ml milk, low in fat
• a bit salt
• 75 g mararine, semi-fat
• 300 g kohlrabi
• 300 g carrot (s)
• 1 bunch parsley
• some pepper
• some nutmeg

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Instructions

1. Knead the flour, 1 egg, 1 tablespoon milk, 1/4 teaspoon salt and margarine with the dough hook of the hand mixer to form a smooth dough. Wrap in foil and put in the fridge for 1 hour.
2. Peel and quarter the kohlrabi and cut into very thin slices. Peel the carrots and slice them thinly.
3. Roll out the dough on a floured surface approx. 28 x 28 cm. Roll up with the help of a rolling pin and roll over a greased square tart pan (24 cm), overlapping the edge slightly. Prick the bottom several times and distribute the vegetables on top. Pluck the parsley leaves and roughly chop.
4. Puree the remaining eggs, milk and parsley with the cutting stick, season with a little salt, pepper and nutmeg, spread over the vegetables.
5. Bake in a hot oven at 200 ° on a wire rack directly on the bottom of the oven for 45 minutes (convection not recommended). Let rest briefly, then serve.