Spiced car­rot, egg and labne tart

donna hay - Fresh + Light - - Fresh -

2 cups (300g) grated car­rot+

1 clove gar­lic, crushed

3 eggs, lightly beaten

1 tea­spoon co­rian­der seeds, crushed

1 tea­spoon cumin seeds, crushed sea salt and crack black pep­per

¼ cup (50g) labne (yoghurt cheese) co­rian­der (cilantro) sprigs, to serve whole­meal hot wa­ter pas­try

100g un­salted but­ter, chopped

⅓ cup (80ml) wa­ter

1½ cups (210g) whole­meal spelt flour

½ tea­spoon sea salt flakes

1 tea­spoon co­rian­der seeds, crushed

1 tea­spoon cumin seeds, crushed

To make the whole­meal hot wa­ter pas­try, place the but­ter and wa­ter in a medium saucepan over high heat and bring to the boil. Re­move from the heat, add the flour, salt, co­rian­der seeds and cumin seeds, and mix well to com­bine. Turn out the dough onto a clean sur­face and knead un­til smooth. Roll out on a large sheet of non-stick bak­ing pa­per to a 25cm x 35cm oval. Place on an oven tray.

Pre­heat oven to 200°C (400°F). Place the car­rot, gar­lic, egg, co­rian­der seeds, cumin seeds, salt and pep­per in a medium bowl and mix to com­bine. Spread over the pas­try, leav­ing a 5cm bor­der. Spoon over the labne and fold over the edges of the pas­try, press­ing lightly to seal. Cook for 25–30 min­utes or un­til the pas­try is golden. Top with co­rian­der and sprin­kle with salt and pep­per to serve. SERVES 6.

+ You will need about 2 car­rots to make 2 cups grated car­rot.

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