Carrot and nut tart
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.