Spicy Carrot & LSA Tart
Makes 1 large pastry base
1 cup linseeds
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup finely ground almond meal (or 120 g almonds)
1 heaped teaspoon salt
4 tablespoons coconut oil
Optional – choose any one of the below:
2 tsp toasted cumin, ground
2 tsp smoked paprika powder
2 tsp fennel seeds, ground
Handful freshly chopped herbs
½ cup freshly grated Pecorino
Grease or oil a large spring form or loose bottom tart tin with coconut or olive oil.
Place all the nuts and seed in a spice grinder or food processor and process to a fine texture. The finer the texture the more the crust will hold together. Pour out into a bowl.
Add the other dry ingredients then add the coconut oil and mix with a knife just as you would normal pastry. It will begin clumping and sticking together.
Tip the mixture into the tin and start working the mix flattening it out and pushing it up the sides so that it sticks.
Tidy up the edges with the flat part of your finger, then chill until you are ready to fill and bake. It can be frozen at this stage too in the tin.
No need to “bake blind”, just fill the tart or pie with the filling below, or another that you prefer, and bake at 180°C for 30 – 40 minutes.
Allow to cool for about 5 minutes before taking out of the tin.
Spicy Carrot Tart Filling
40 grams butter
500 grams carrots, peeled & sliced thinly
3 cloves garlic, peeled and chopped finely
Juice of half a lemon
½ teaspoon chilli flakes
30 grams parsley or marjoram, chopped finely
250 g silken tofu (or cream)
3 x large (#7) free-range hen or duck eggs, beaten or egg substitute
Salt, and freshly ground pepper.
Have the pastry case prepared and chilled.
Pre-heat the oven to 200°C.
Melt the butter in a large frying pan and add the carrot slices with some salt and pepper. Stir over a medium heat for a few minutes before adding the garlic continuing to simmer for about 10 minutes until the carrots are tender, then add the lemon, chilli and herbs.
Remove from the heat, allow to cool a little, then add the silken tofu or cream and eggs gently blended together. Pour into the pastry base and cook for 25 – 30 minutes until the tart is set.
Serve piping hot or slightly warm with a crisp green salad.
Inspired by a recipe from Crank’s Bible Cookbook
TIP: You can use this recipe for a base for savoury tarts, quiches and pies.
Image from http://www.mafleurdoranger.com/article-tarte-carottes-42621404.html