Honey roasted carrot tart
with peashoot salad
- Milk
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
Ingredients
½ bunch(es)
Tarragon
150 grams
Closed Cup Mushrooms
15 grams
Honey
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
50 grams
Baby Leaf Mix
150 grams
Creme Fraiche
(Contains: Milk)
3 unit(s)
Carrot
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
Not included in your delivery
1 tbsp
Olive Oil
Nutrition Values
Cooking Steps
Preheat the oven to 220 degrees. Trim the carrot, then halve lengthways [no need to peel]. Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray, drizzle with oil, salt and pepper and half of the honey. Toss the carrots to coat, then pop on the top shelf of the oven. Roast until golden and tender, 15-20 mins.
Unroll the puff pastry and lay onto a baking tray lined with greaseproof paper. Prick the pastry all over with a fork. Pop onto the middle shelf of the oven until lightly golden all over, 12-15 mins. Once cooked, remove from the oven and set to one side. TIP: If the middle has risen, gently flatten the pastry with the back of a spoon!
In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms into small pieces. Pick the tarragon leaves from their stalk and finely chop.
Meanwhile, heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion, mushrooms and a good pinch of salt and pepper. Gently cook until the onion is soft and starting to caramelise, 8-10 mins. Stir occasionally. Once the onion has softened, turn the heat up slightly, mix in the garlic and cook for 30 seconds. Stir in the creme fraiche and tarragon. Bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Once the carrots are out of the oven, use a spoon to spread the onion and mushroom filling all over the puff pastry base, leaving room for a 2-3cm border on all four sides! Scatter the carrot batons on top. Cook on the top shelf of the oven until everything is piping hot and the border is golden, 5-6 mins.
While the tart is in the oven, whisk together the olive oil for the dressing (see ingredients for amount), juice from half the lemon and the remaining honey in a large bowl. Season with a pinch of salt and pepper. Pop the baby salad leaves into the dressing and toss to coat. Once the tart is out of the oven, slice into portions. Share everything between your plates and dig in!
