The Botanical Kitchen

Recipes, travel and the occasional rant

Carrot and Coriander Tarts

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I love eating fresh carrots but I read that more of the lovely beta carotene is released during cooking.  I had a few old ones lying around that I decided to use up for a quiche style supper.

carrot tart

Carrot and Coriander Tart

To make them (About 6)

For the pastry

  • 200g plain flour
  • 100g cold unsalted butter
  • Pinch salt
  • 2 tsp coriander seeds
  • 1 large egg

For the filling

  • 300g carrots
  • 250ml carrot juice
  • 150ml double cream
  • 1 large egg
  • 1 large egg yolk
  • 1tsp coriander powder
Equipment
  • Around 6 tart cases (8cm in diameter) 

To make them

  1. First heat a heavy bottomed frying pan and toast the coriander seeds to release the flavour.
  2. Crush and pound them to a powder in a pestle and mortar.
  3. Now make the pastry.  Put the butter, salt, flour and two teaspoons of the freshly ground coriander powder into a food processor and blitz to breadcrumbs.
  4. Beat the egg and while the processor is on, pour it into the breadcrumb mixture until a dough lump forms.
  5. Lightly knead the dough and then pop it into the fridge for at least half an hour.
  6. Meanwhile, peel and chop the carrots and cook them in the carrot juice until soft.  If the juice runs a little dry, add a little water during cooking.
  7. Once you’re ready to cook the pastry,  put the oven on to 200C.
  8. Grease each of the tart tins with a little butter.
  9. Roll the pastry out to a few mm thick and use it to line the tart cases.
  10. Prick the bases with a fork and pop them into the fridge while the oven gets to temperature.
  11. Take them out of the fridge, line them with cling film and fill with rice or baking beans.
  12. Bake for about 12 minutes, then take the rice/beans off and bake again for 5 minutes.
  13. Turn the oven down to 170C
  14. Purée the carrots and then beat in the cream followed by the egg and egg yolk til you have a smooth orangey mixture.
  15. Season with the coriander powder, salt if you wish.
  16. Pour the carrot mixture into the tart cases and bake for about 15 minutes.
  17. Leave to cool slightly and serve warm with salad leaves and a dollop of crème fraiche.

We had this with a simple rocket salad but as asparagus is in season at the same time in May, that would be a lovely accompaniment too.

I also entered this into the Lavender and Lovage Herbs on Saturday blogging event.