Vegan-carrot-tart

Vegan carrot tarte with parsley pesto

Impress vegans, vegetarians and meat-eaters alike with this colourful, fuss-free tarte

By , 04 December 2018

(8 votes)

Vegan carrot tarte with parsley pesto

  • 45 Mins

  • Serves: 4

The secret is to prepare all the individual elements separately, then assemble just before serving, to avoid a soggy bottom! (Coincidentally, did you know that many brands of pre-made pastry are vegan?)

Nutritional Info
Each 246g serving contains

  • Energy

    2120KJ

    507KCAL

    25%

  • Fat

    24.6g

    high

    35%

  • Saturates

    8.1g

    high

    41%

  • Sugars

    16.5g

    med

    18%

  • Salt

    0.54g

    low

    9%
of your reference intake.
Typical energy values per 100g: 862kJ/206kcal.
Ingredients
  • 6 slim carrots, peeled and halved lengthways
  • 2tbsp maple syrup
  • 1tbsp olive oil
  • 1 Jus-Rol Ready-rolled Puff Pastry Sheet
  • 2tsp soya milk
  • 25g flat-leaf parsley, roughly chopped
  • 25g coriander, roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1tbsp olive oil
  • 2tsp shelled pistachios, roughly chopped
  • 2tbsp pomegranate seeds
  • Small handful coriander, stems removed, leaves roughly torn
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Arrange the carrots in a baking dish and drizzle with the maple syrup and olive oil. Cover with foil and roast in the oven for 40-45 mins until tender.

  • Meanwhile, line a baking tray with nonstick baking paper. Lay the pastry on the lined tray, and fold in the edges to form a 2cm border. Brush the edges with soya milk and pierce the centre with a fork (this stops it from rising too much). Bake in the oven for 25-30 mins until golden.

  • To make the pesto, add the parsley, coriander, pistachios and garlic to a food processor and blitz. Gradually pour in the olive oil and 60ml water, then blitz until semi-smooth. Season with black pepper to taste.

  • Remove the dish with the roasted carrots and the tray with the pastry base from the oven. Carefully spread the pesto over the centre of the pastry, then use tongs to lay the carrots on top. Scatter with the chopped pistachios, pomegranate seeds and coriander just before serving.