Golden-glazed carrot, mushroom & pecan tart

 An amazing tart which I found in BBC Good food 2013 December.
I decided to make it bit more festive and add pecan nuts. That was good idea - very tasty and crunchy. Serve it with glass of cold beer and you'll enjoy it much more.
3 carrots, peeled and cut in half lengthways, or about 10 baby carrots left whole
2 tsp olive oil
1 tbsp maple syrup + extra
15 x 12 cm rectangle of all-butter puff pastry from (about 200g)
1/2 yellow medium onion or 1 shallot
2 tsp butter
140 g/about 8 units chestnut mushrooms, very finely chopped
50 g chopped pecan nuts, plus a little extra to garnish
2 tbsp low-fat cream cheese
1 tbsp grated Parmesan
pinch of dried Italian herbs
few spring onions

Heat oven to 200C/180C fan/gas 6.
Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender.
Take our carrots from pan. Cut lengthwise big-ones. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, season with salt, peppers and half the maple syrup. Bake for 20 mins, turning once.
Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1 cm border. Prick the center area with a fork and put in the oven for left 12 mins with the carrots.
Fry the onion/shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool.
Whiz cooled mushroom mixture with the nuts, cream cheese, hard cheese, Italian herbs and season with salt and peppers, so you have a coarse texture.
Remove the pastry base from the oven and gently press down the center area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with spring onions and add some more chopped nuts to serve.


Recipe inspired by Good Food magazine, December 2013

14 komentarai (-ų):

  1. That tart is to die for. I LOVE roasted carrots and what's not to love about mushrooms and pecans. I can't wait to try this.

    1. I hope you'll like it - I never thought before about carrots on top of puff pastry so it was something very new in my kitchen.

  2. This tart looks amazing! Love the mushroom/pecan/carrots combo! :)

    1. Thank you! It's really great. I think this could be good idea as a small snacks too ;)

  3. What an absolutely GORGEOUS tart! I love savory tarts on puffed pastry and I think you were brilliant to add the crunch of the pecans! I will definitely give this a try! : )

    1. Thanks for such lovely comment, Anne. It's really great and I hope you'll let me know how do you like it :)

  4. Those golden glazed carrots are the super stars!! The tart looks wonderfully delicious and beautiful, Indre.

    1. Thank you Angie. It's really worth a try ;)

  5. what a gorgeous tart. I simply adore puff pastry and how easy it is to turn simple ingredients into something scrumptious. :)

    1. Me too. I always have some in my fridge so I can easy serve something tasty :)

  6. Looks really good and I like the addition of the glass of beer ;-)

    1. You have to try it together ;) especially with some dark-sweet beer.

  7. What an elegant, delicious and beautiful dish. Blessings dear. Catherine xo


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