Roast Carrot Tart with Toasted Walnut Pesto

An elegant veggie main course made with the humble carrot.

Lou, Mark & Joe were coming to the studio for lunch who are veggie. Instead of making  a separate meal for them, (that the meat eaters always want anyway!) I wanted the whole meal to be for everyone.

Parlsey Soup Bright emerald green. A stunning colour.

Roast Carrot Tart with Toasted Walnut Pesto and  Beetroot and Celeriac Gratin. Gorgeous textures and flavours.

Roast Carrot Tart with Toasted Walnut Pesto….

Makes a 20 cm tart.

110 g plain flour
50 g butter, cut into cubes
1 egg yolk
pinch salt

or buy ready made shortcrust pastry

500 g small carrots, plus about 3 few extra ones for top
2 sprigs fresh thyme
2 whole garlic cloves, unpeeled
4 tablespoons olive oil
½ lemon

150 ml double cream
6 egg yolks

For the pesto
50g walnut halves
1 Bunch Flat leaf parsley, leaves removed
200ml extra virgin olive oil
50 g finely grated Parmesan or Pecorino, (optional)
Sea salt and freshly ground black pepper

Preheat oven 200 C. Cut the carrots (no need to peel) in half lengthwise and tip into a large roasting tin. Pull the thyme leaves off of their stalks and add to the carrots with the oil, whole garlic cloves and season with salt and pepper. Add a half a cup of water and toss together well and roast for 20-25 minutes tossing occasionally. Remove from oven and squeeze over the juice from the lemon half.

To make the pastry, rub the butter into the flour with a pinch of salt. Add the egg yolk and enough water to make a dough. Roll out the pastry thinly then line and trim a 20 cm tin.

Once the carrots are cooked,  reduce the oven temperature to 180 C. Bake the tart case blind for 15-20 minutes, then reduce the oven temperature again to 170 C.

To make the pesto, place the walnuts on a baking sheet and roast for 5-10  minutes until golden brown. (be careful not to burn them.) Leave to cool.

Place the parsley leaves and toasted walnuts into a food processor with a little of the oil and whiz until roughly chopped. You want it quite rough in texture. Scrape into a bowl and stir in the remaining oil, cheese (if using) and season well with salt and black pepper.

Pop the cooked garlic flesh out of their papery cases into a food processor with the carrots, (keeping 6 halves for the top) and puree well. Add the cream and egg yolks, whiz again then sieve.

Pour into pastry case and arrange remaining carrots arranged on top cut side up Bake for 30-40 minutes or until only just set. Serve warm.

Images by Yuki Sugiura for more pics go to my website Hot Meals Now.

This entry was posted in Brunch, Eggs & Dairy, February, Lunch, Recipes, Supper, Vegetables, Vegetarian and tagged , , , . Bookmark the permalink.

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