Ingredients:

• 150 g flour
• 75 g cold butter plus a small knob of butter
• 3 cl cold water
• 2 eggs
• 100 ml cream
• 100 ml milk
• 300 g carrot tops
• 150 g leeks
• salt and pepper
• nutmeg
• 250 g smoked salmon (or smoked tofu, or vegetables)

Anti-waste tips:

• When cooking carrots, wash the tops, chop them finely and freeze them
• Use leftover vegetables
• Can be used past the best-before date: flour, pepper, nutmeg (look, smell and taste)

Preparation:

Mix the flour, salt and butter, then add water until you obtain a shortcrust pastry (you may also use puff pastry instead). Wash the carrot tops. Chop them together with the leeks and sauté them in butter. Beat the eggs with the spices and add the cream. Cut the salmon (or tofu, or vegetables) into cubes.

Next, spread the puff pastry in a greased tart pan, top with the leeks and carrot tops, then pour the egg mixture over. Bake in the oven at 200 °C for 25 minutes.

Serves 2 people