Filo Carrot Tart — Tarte filo aux carottes

When I used to work in an office – and I don’t anymore (imagine a smile here) – I was known for my tupperware lunches. Did I eat plastic? Of course not, que vous êtes bêtesje suis bête! (silly me!) But every day, I would bring in the office my lunch! And what happened if I forgot the bag prepared on the countertop before leaving?? I would drive back home (well in a sphere of 4 miles) to get it. Lunch was a real highlight in the day, you see. Not that I was bored the rest of the time (coughing), but what can I say, having being brought up in a family where food is so central, you do not change that part easily when you become an adult.

In my tupperware collection, there was the following : the first one contained the main course, the second the salad, a third one would have dessert, and of course, I had snacks too. My ex-collegues would report often that they knew my habits. How come? did I ask. Ce n’est pas possible! (Not possible!) At specific times known by them it seems, some noise could be heard from above my cubicle . How could I just be so transparent?

The tease did not last for too long though as I was “nice” enough to share some of my tupperware treasures.
When asked how I did come up with all of this food every day, I simply responded: “Facile, je suis organisée!” (Easy, I am organized)

Yes, that simple. Whether this is a skill or slavery, I will it for you to decide but all I know is that it allowed me (and P. btw) to have homemade lunches. It was that or cafeteria food, and in my eyes, that was an easy choice to make.

So while I was cooking dinner every night, I would always make sure I made enough for the following day.

The dish that follows is typical of what one of my tupperwares would contain. Everyone should have tupperware stories. I remember my mum’s tupperware meetings. MY! And maybe I just should forget about them!

Filo Carrot Tart

You need:

  • 500 g carrots
  • 1 tsp cumin seeds
  • Olive oil
  • Fresh coriander
  • Fresh ginger root, thinly chopped (2 tbsp)
  • 1 egg
  • 5 cl milk
  • 1 tbsp cream
  • Filo pastry (4 sheets)
  • 1 tbsp brown sugar
  • Water (5 cl)
  • Salt and pepper


  • Preheat your oven at 350 f (180 C).
  • Peel your carrots and cut them in sticks.
  • Heat 1 tbsp olive oil in a pan and when hot, add your carrots.
  • Cook for 1 or 2 mns and then add the cumin seeds.
  • Continue to cook for 1 mn, then add the sugar, ginger and 5 cl water. Season with salt and pepper to taste.
  • Cover and cook on low heat until the carrots are soft (depending on how you like them, I personally like when they are still a little firm).
  • Take a square oven dish and brush with olive oil.
  • Brush each filo pastry with oil and place in the dish on top of each other.
  • Cut the parts too long on the side. Place in the oven for 5 mns.
  • Take out and place the carrots (without juice).
  • Beat together the egg, milk and cream and pour the preparation on the carrots. Place in the oven for about 15 mns. Take out and serve.
  • Add chopped coriander on top.

This is a very light vegetable tart, taking us away from the more traditional doughs, and almost bringing a taste of Morroco to our house!

Recipe from Elle à table

Posted in Tarts, Vegetarian


  1. Bea, I don’t know if Tupperware is still “in” since I haven’t been to a Tupperware party in almost a quarter century, but the people behind those plastic containers would do well to have you be their spokesperson!! Tupperware collection?? You have no idea how many wonderful memories I have of my own “brown bag” lunches that I took to college. Yeah Tupperware!

  2. I know what you mean about being teased for bringing lunch from home. At a previous job I was always teased for bringing food from home when everyone else ate from the caf…then they realized that what I was bringing in was healthier and tastier than whan the cafeteria ladies bring in. At where I am right now, people are always “snooping” and wondering if I have extra to share 🙂

    The dish looks lovely!


  3. Mmmm looks very yummy Bea,
    I love the combination of sweet carrots and coriander! Tupperware lunches are very important to us too, we call them “love lunches” – since they’re always made with special thoughts, love and care.
    I pack a ‘love lunch’ for my hubby everyday, although me and our girls are fortunate enough to eat at home most days.
    Oooh and thank you so much for the gorgeous comment you left on my blog!

  4. I’d prefer my lunch but i eat on restaurant with my collegues, if i don’t eat on restaurant, other say : why do you want to be alone ….
    i like colors of your recipe …

  5. Lovely carrot dish Bea, and such nice colors! As I am reading you, I eat my lunch from a tupperware dish, leftover from yesterday’s evening filet mignon de porc a l’echalotte and fusilli tricolori. I may be a snob, but I don’t like the cafeteria meals – and you should see the envious looks of my fellow workers when I open the boxes…

  6. That looks amazing. I do something similar with spinach, ricotta and pignons, and use butter-flavoured spray instead of clarified butter.
    Plastic lunches are the way to go. Nothing like heating something up in the microwave, taking it out and letting the aroma waft in the company cafeteria, while everyone else is eating sandwiches.
    It’s the small things that bring me such joy. 😉

  7. il ne te reste plus qu’à vendre ta photo au Elle à table et à à moi d’en prendre une part.

  8. i am amazed at what you can do with tartes – so inspiring!

    now i have NO excuse to serve my kids pb&j today. or my husband. or myself. ahem.

    *begins peeling carrots*


  9. 500 g carrots carote
    1 tsp cumin seeds semi di cumino
    Olive oil olio extra vergine di oliva
    Fresh coriander coriandolo fresco
    Fresh ginger root.. 2 cucchiai di zenzero fresco
    1 egg 1 uovo
    5 cl milk 5 cl latte
    1 tbsp cream 1 cucchiaio di panna
    Filo pastry (4 sheets) 4 fogli di pasta filo
    1 tbsp brown sugar 1 cucch. di zucchero di canna
    Water (5 cl) acqua 5 cl
    Salt and pepper Sale e pepe

    …Riscaldare il forno a 180°..Pelare le carote e tagliarle a fiammifero…Riscaldate l’olio in una pentola l’olio, quandoè caldo aggiungete le carote e dopo 2 minuti, i semi di cumino…Tomorrow the other part…
    Dear Bea!!!
    I like this play with you!!!
    My english it’s very awful, but your recipe are great!!!
    See you tomorrow for another recipe translation!!
    Bye bye

  10. Are you sure you’re not Italian???

    Seriously, I’m happy to have found a lunch buddy … someone who shares in my belief that the midday meal is as important as any others. And it’s important to treat yourself well and be happy, otherwise, how will you get through the rest of the day?

    As for the recipe … you have made even carrots look beautiful. Bea … you are magnifique!

  11. Thanks all for your comments. I am glad you are enjoying packed lunches as much as I do! They are the best! And yes Ivonne, I am sure I am not Italian. The French and their lunches are as crazy! 😉
    Thanks to Sandra I am though learning Italian.

    Comme elles sont bonnes mes carottes! Funny to think about this since if there is one dish I could have every day, it is a carrot salad, a typical easy dish in France, found EVERYWHERE, like a piece of candy! We surely love our carrots!

    Thanks again. I shall return with more lunch (tarts) ideas!!! Especially with the warm season coming (sorry Bron, your turn to go to winter ;-))

  12. 10 years ago, I was the only employee who brought her own lunch to my worksite in Rodez, France.

    5 years ago, all of my colleagues were doing it, and we compared recipes and Tupperware!

    Now I notice more and more of my French colleagues are chowing down sandwiches and skipping lunch to work. Sadly, I find myself doing the same!

    Is this progress?

  13. Love the vibrant colour of those carrots! I still haven’t cooked with filo pastry, so maybe I should give it a go. Or just use very thinly rolled puff pastry again:)