I really like tarts. Both sweet and savoury. Because they always turn out delicious and very, very filling!

ingredients

Sāls Saldva Himalaju rozā rupjais 250g

1 Egg

150 grami Skimmed milk curd

100 grami Flour (I use whole wheat flour. The amount of flour depends on how "wet" the curd is; the dough should only stick to your hands a little bit in the end)

40 grami Butter

20 grami Adjika "Pures"

1 tējkarote Baking powder

Salt

Sāls Saldva Himalaju rozā rupjais 250g

2 Boiled eggs

2 Eggs

100 grami Egg white

200 grami Skimmed milk curd “Amfora Varške”

180 grami Carrots

100 grami Natural yogurt

80 grami 10% cheese

40 grami Dill

15 grami Corn starch

Herbs, seasoning of your choice

Salt

preperation

1. Boil 2 eggs.

2. Prepare the dough for the tart: blend the egg and cottage cheese into a smooth mixture. Add the soft butter, adjika, spices, flour and baking powder, and knead the dough. Wrap the dough in cling film and place it in the refrigerator for 15 minutes.

3. Prepare the filling: grate the eggs and carrots, finely chop the dill and mince the garlic. Add the curd and egg whites. Mix everything.

4. Take the dough out of the refrigerator and place it in a mould, forming edges. Place the filling in the middle.

5. Bake in the oven at 175-180 °C for ~30-40 minutes.