Car­rot and nut tart

NZ Lifestyle Block - - Feature | Fermentation -

Fer­mented car­rots are sweet and a good way to in­tro­duce chil­dren to eat­ing fer­mented foods


Sheets of savoury pas­try 500g fresh car­rots, peeled and sliced 75g cream cheese 1 egg 1 or­ange, zest grated 50g un­salted nuts, chopped (hazel­nuts

or cashews are good) Fer­mented car­rot slices Method Pre­heat the oven to 180°C, with an oven tray in­side to heat up. Roll out the pas­try on a lightly floured work sur­face to a round large enough to line a 23cm flan tin. Gen­tly push down into the edges of the flan tin and trim the top. Prick the base with a fork, then line the pas­try case with bak­ing pa­per and fill with bak­ing beans. Put the tin on the oven tray and bake for 20 min­utes. Re­move the pa­per and beans and bake for 3 more min­utes.

Mean­while, put the car­rots into a saucepan of wa­ter, bring to the boil and sim­mer for 8 min­utes un­til very soft. Drain and trans­fer to a food pro­ces­sor. Purée un­til smooth, then add the cream cheese and pulse to com­bine, scrap­ing the sides oc­ca­sion­ally. Add the egg and or­ange zest and pulse a few times to mix. Add the chopped nuts and mix well. Sea­son with salt and pep­per. Pour the mix­ture into the pas­try case and top with the fer­mented car­rot slices. Bake for 18 min­utes. Serve warm.

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