Makes a 20 cm tart.
110 g plain flour
50 g butter, cut into cubes
1 egg yolk
pinch salt
500 g carrots, plus about a few small ones for top
2 sprigs fresh thyme
2 whole garlic cloves, unpeeled
4 tablespoons olive oil
½ lemon
150 ml double cream
6 egg yolks
For the pesto
50g walnut halves
1 Bunch Flat leaf parsley, leaves removed
200ml extra virgin olive oil
50 g finely grated Parmesan or Pecorino, (optional)
Sea salt and freshly ground black pepper
Preheat oven 200 C. Cut the carrots (no need to peel) in half lengthwise and tip into a large roasting tin. Pull the thyme leaves off of their stalks and add to the carrots with the oil, whole garlic cloves and season with salt and pepper. Add a half a cup of water and toss together well and roast for 20-25 minutes tossing occasionally. Remove from oven and squeeze over the juice from the lemon half.
To make the pastry, rub the butter into the flour with a pinch of salt. Add the egg yolk and enough water to make a dough. Roll out the pastry thinly then line and trim a 20 cm tin.
Once the carrots are cooked, reduce the oven temperature to 180 C. Bake the tart case blind for 15-20 minutes, then reduce the oven temperature again to 170 C.
To make the pesto, place the walnuts on a baking sheet and roast for 5-10 minutes until golden brown. Leave to cool. Place the parsley leaves and toasted walnuts into a food processor with a little of the oil and whiz until roughly chopped. You want it quite rough in texture. Scrape into a bowl and stir in the remaining oil, cheese (if using) and season well with salt and black pepper.
Pop the garlic flesh out of their papery cases into a food processor with the carrots, (keeping 6 halves for the top) and puree well. Add the cream and egg yolks, whiz again then sieve.
Shown here above with Beetroot and Celeriac Gratin.
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