Knead together egg, salt, wheat and butter, put to cool. Remove peel from carrots and onions, blanch for 5 min. Stir through crème fraîche, lettuce, cheese, eggs (chopped). Season with salt, pepper and a pinch of nutmeg.
Roll out dough, shape into greased tart springform pan. Pour cheese cream and vegetables on the dough form. Bake at 225 degrees for 40-45 min, maybe cover after 30 min.
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