Carrot and Maple Syrup Tart
Number of servings:
9
Preparation time:
25 minutes
1 sheet ready-made puff pastry
450 g carrots, washed, peeled and halved lengthwise
1 egg, lightly beaten
1 tbsp maple syrup
1 tbsp olive oil + 1 tsp for roasting the carrots
2 tsp mustard
¼ tsp salt + a pinch for the carrots
¼ tsp ground black pepper
¼ tsp garlic powder
1 cup plant-based ricotta alternative
½ cup chopped hazelnuts
To garnish: fresh dill
1. Preheat the oven to 200°C. Thaw the puff pastry according to the instructions on the pack.
2. Toss the carrots with 1 tsp olive oil and a pinch of salt. Transfer to a baking tray and roast for 15 minutes, then remove from the oven.
3. Unroll the pastry onto a baking tray lined with baking paper. Lightly score a border about 1.3 cm from the edges, without cutting all the way through. Prick the centre with a fork. Bake for 10–12 minutes, until puffed and lightly golden.
4. In a small bowl, mix the maple syrup, 1 tbsp olive oil, Dijon mustard, salt, pepper and garlic powder.
5. Remove the pastry from the oven. Gently press down the puffed centre with a fork, leaving the raised border intact. Brush the border with the beaten egg.
6. Spread the plant-based ricotta evenly over the centre. Arrange the carrots on top and brush with the maple-mustard sauce. Sprinkle with the chopped hazelnuts. Bake for another 10–12 minutes, until the carrots are tender and the pastry is golden and crisp.
7. Sprinkle with fresh dill before serving.
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