Vegan Carrot Tart
Savour every mouthful of this vegan tart featuring delicious, flaky pastry, sweet carrots and a drizzle of golden syrup.
Ingredients
- 1 sheet frozen puff pastry, partially thawed
- 400g cannellini beans, rinsed, drained
- 1/2 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup
- 1 tbs thyme leaves
- 5 carrots, cut into 3mm thick rounds
- 60g baby rocket leaves (to serve)
- 1 clove garlic, quartered
Method
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Place pastry sheet on tray. Using a sharp knife, score a 1.5cm-thick border around pastry sheet without cutting all the way through. Pierce centre of pastry sheet with a fork, then bake for 10 minutes or until light golden. Allow to cool for 5 minutes, then gently flatten pastry.
- Meanwhile, place beans, garlic, lemon juice and 1 tbs oil in a food processor. Season and process until smooth. Place syrup, thyme, carrot and remaining oil in a large bowl. Toss to coat.
- Spread bean mixture over centre of pastry. Arrange carrot, slightly overlapping, on bean mixture, reserving any syrup mixture in bowl. Season, then bake for 25 minutes or until golden and carrot is tender.
- Serve tart drizzled with reserved syrup mixture and scattered with extra thyme and rocket.
