Carrot and Cumin Tart Recipe

Ingredients

• 250 g plain flour
• 1/2 teaspoon fine salt
• 125 g cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 700 g carrots
• 1 tablespoon olive oil
• 1 1/2 teaspoons cumin seeds
• 2 large eggs
• 150 ml thickened cream
• 70 g soft goat cheese
• 1 teaspoon honey
• 1 teaspoon lemon juice
• Salt and black pepper

Method

1. 1

   Mix the flour and salt, then rub in the butter until pea-sized pieces remain. Add the yolk and enough ice water to bring the dough together. Flatten, wrap, and chill for 30 minutes.

2. 2

   Peel the carrots. Cut 500 g into chunks and shave the remainder lengthwise into ribbons. Toss the chunks with olive oil, 1 teaspoon cumin seeds, salt, and pepper.

3. 3

   Heat the oven to 200 C, or 180 C fan. Roast the carrot chunks for 25 to 30 minutes until tender. Reduce the oven to 190 C, or 170 C fan.

4. 4

   Roll the pastry and line a 23 cm loose-bottom tart tin. Chill for 15 minutes, line with baking paper and weights, and bake for 15 minutes. Remove the weights and bake for 8 minutes more.

5. 5

   Blend the roasted carrots with the eggs, cream, goat cheese, honey, lemon juice, and remaining cumin seeds until smooth. Season, pour into the shell, and bake for 22 to 27 minutes until just set.

6. 6

   Steam the carrot ribbons for 2 minutes, pat dry, and coil them over the warm tart. Brush lightly with olive oil and cool for 15 minutes before slicing.