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Maple-roasted carrot puff pastry tart recipe

9 ratings

This festive tart combines sweet roasted carrots, savoury shallots, punchy pesto and a hint of orange. Extra pesto can be saved in an airtight container for up to 5 days. See method

Serves Serves 6-8
25 mins to prepare and 35 mins to cook
296 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free

Ingredients

2 tbsp olive oil
150g shallots, peeled and thinly sliced
5g fresh sage, chopped or 1 tsp dried sage
10g pine nuts
280g pack gluten-free ready-rolled puff pastry, at room temperature
450g Tesco Imperator carrots, peeled and cut into batons
2 sprigs thyme
1 garlic clove, unpeeled
2 tbsp maple syrup
1 tbsp tamari or gluten free soy sauce
1 tbsp balsamic vinegar

For the pesto

1 garlic clove
20g blanched almonds
10g pine nuts
10g fresh flat-leaf parsley
20g fresh basil
juice of 1 large orange
4 tbsp extra virgin olive oil

Each serving contains

Energy
1230kj
296kcal 15%
Fat
21g 29%
Saturates
5g 25%
Sugars
9g 10%
Salt
0.9g 15%

of the reference intake
Carbohydrate 22.8g Protein 3g Fibre 3.5g

Method

Heat 1 tbsp of the olive oil in a non-stick frying pan over a medium heat. Add the shallots and sage; season well with salt and black pepper. Fry for 5-8 mins, stirring regularly, until the shallots have softened. Add the 10g pine nuts and cook for 1 min. Tip into a bowl and set aside to cool. Add the remaining 1 tbsp oil to the pan and fry the carrot batons with the thyme sprigs, whole garlic clove and some seasoning for 5 mins.
Meanwhile, unroll the pastry and use the baking paper it came on to lift it carefully into a 23cm tart tin. Lightly trim the pastry, leaving about 2cm overhanging. Use any scraps to patch the sides if needed. Chill for 10 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
Add the maple syrup, tamari and balsamic vinegar to the pan of carrots and cook for 2 mins until the carrots are beginning to take on some colour. Remove from the heat and cool for 5 mins. Remove the thyme sprigs and garlic clove.
Spread the cooled shallots over the base of the pastry. Arrange the carrots in a fan on top, reserving any liquid from the pan. Bake in the preheated oven for 20 mins.
Meanwhile, return the carrot cooking liquid to the pan and bring to a simmer. Simmer for 5-10 mins until reduced and syrupy.
Spoon the syrupy glaze over the cooked tart and return to the oven for 10-15 mins until dark golden brown at the edges and the carrots have started to brown.
Meanwhile, for the pesto, put the garlic, nuts, herbs, orange juice and a pinch of salt in a small blender or a deep jug and whiz to a paste. Thin out with the oil, stirring to combine.
Remove the tart from the oven and cool for 5 mins. Lift onto a serving plate and drizzle with some of the pesto. Serve extra pesto on the side or save to use another day.

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