This tart which will feed two very hungry people. Can be cooked ahead of time and reheated for 5 minutes in the oven.
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Ingredients
- 200 g rainbow carrots halved lengthways
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 2 banana shallots thinley sliced
- 25 g butter
- 350 g mushrooms sliced
- 2 tbsp creme fraiche
- 1 tbsp chopped hazelnuts
- 1 tsp thyme leaves
- 320 g ready rolled puff pastry
- 1 egg yolk beaten with 1 tsp water
- parsley to garnish
Instructions
- Preheat the oven to 200C fan.
- Put the carrots on a baking tray, drizzle with olive oil and maple syrup, season with salt and pepper and toss to make sure everything is covered. Roast for 15 minutes.
- Add a dash of oil to a frying pan over a low heat, add the shallots and sauce them for 5-10 minutes until soft. Turn the heat up to medium, add the butter, let it melt then add the mushrooms and cook until they nicely coloured and the excess water from the mushrooms has cooked off. Remove from the heat, put in a bowl and allow to cool a little.
- Add the creme fraiche, chopped hazel nuts and thyme leaves. Unroll the pastry sheet and cut in half, keeping the pastry on the baking paper transfer to a baking sheet.
- Divide the mushroom mixture between the two pieces leaving a 2cm edge the whole way around the rectangle. Top with the carrots then brush the exposed pastry edges with the beaten egg.
- Bake for 25 minutes. Remove from the oven and garnish with parsley.
Nutrition
Calories: 760kcalCarbohydrates: 64gProtein: 16gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 99mgSodium: 294mgPotassium: 757mgFiber: 4gSugar: 13gVitamin A: 201IUVitamin C: 7mgCalcium: 66mgIron: 4mg
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