This carrot and coconut tart with coriander dressing is suburb and so tasty. A great marriage of flavours…This tart is ideal for a light meal as an accompaniment to a salad or as a warm starter.
INGREDIENTS
Ready rolled Shortcrust pastry
350 g Carrots
120ml coconut cream
2 Eggs
1 Bunch of coriander
20 Peanuts
13g grated parmesan
3 tablespoons Olive oil
pinch of Ground chilli
Salt and Pepper
METHOD
Peel the carrots, cut them into slices and cook them for 15 minutes in steam or boiling salted water. Drain and Leave to cool.
Place the carrots on a bowl, and add the coconut cream, beaten eggs, salt and pepper.
Preheat the oven to 180°C
Unroll the dough into a tart tin, line it with baking paper and weigh it down with baking beans. Bake for 15 minutes then remove the beans and the paper. Continue cooking for 5 minutes. Allow to cool
Line the bottom of the pie with mashed carrots, then bake for 25 minutes.
Mix the coriander leaves with the parmesan, peanuts, chilli and salt.
Remove the pie from the tin and streak with the coriander pesto.
Scatter over peanuts and coriander.
Original Recipe NYT
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