Easter Carrot Tart

A tasty treat that the Easter bunny would be proud of!

Every Easter, a culinary tragedy unfolds on countless dinner tables. A traditional Easter roast lamb with the humble carrot relegated to a support act. It’s a sad fate for a veggie with such star quality. After all, this is the very snack that fuels the Easter Bunny on his mammoth, international delivery marathon. He doesn’t stop for a pasty, does he? He crunches on a carrot. He deserves better. So do you. This Easter why not give this galette a try!

Herby Carrot & Goat’s Cheese Galette

A lunch showstopper. Sweet, tender carrots, sharp, creamy cheese, savoury onions, and flaky, buttery pastry all come together in perfect harmony. It’s magnificent served warm as a centrepiece for a vegetarian Easter lunch, or at room temperature as part of a lavish buffet. So, this Easter, do your bit for bunny-kind. Give the carrots the star treatment they deserve.

Ingredients:

1 sheet ready roll shortcrust pastry

500g carrots (a mix of colours is lovely), peeled

2 tbsp olive oil

Salt and freshly ground black pepper

1 large red onion, halved and thinly sliced

1 tsp balsamic vinegar

100g soft goat’s cheese log

1 tbsp fresh thyme leaves, plus extra for garnish

40g walnuts or pine nuts, toasted

Method:

1.  Preheat your oven to 200°C (180°C fan). Slice the carrots lengthways into thin batons, about ½cm thick. Toss them on a baking tray with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelised. Set aside to cool slightly.

2. While the carrots roast, heat the remaining olive oil in a frying pan over a medium-low heat. Add the sliced onion and a pinch of salt. Cook gently for 15-20 minutes, stirring occasionally, until soft and golden. Stir in the balsamic vinegar and cook for another minute. Set aside.

3. Reduce the oven to 190°C (170°C fan). On a lightly floured piece of baking paper, roll out the pastry into a rough circle, about 30cm in diameter and ½cm thick. Transfer the paper and pastry to a baking sheet.

4. Spread the caramelised onions over the pastry, leaving a 4-5cm border. Crumble half the goat’s cheese over the onions. Arrange the roasted carrot batons on top in a rustic pile. Dot with the remaining goat’s cheese and sprinkle with the thyme leaves.

5. Gently fold the pastry border up and over the edge of the filling, pleating it where necessary. Don’t worry, this is a rustic tart. It will only partially cover the filling. Brush the folded pastry with the beaten egg. Bake for 35-40 minutes, or until the pastry is golden brown and crisp.

6. Sprinkle the hot galette with the toasted walnuts and a few extra fresh thyme leaves. Allow it to cool on the tray for at least 10 minutes before sliding onto a board. Serve warm or at room temperature.

Image Credits: Anna Pyshniuk via pexels.com