Maple-glazed Carrot Tart
This light and vibrant maple-glazed carrot tart is ready in just 20 mins and makes a showstopping vegetarian appetizer or main to share.
Serving: 8
Calories: 425kcal
Ingredients
- 3 phyllo pastry sheets
- 5-6 medium carrots, I used orange, yellow, red and purple carrots
- extra-virgin olive oil, for brushing
- sea salt and pepper
For the maple glaze:
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon organic maple syrup
- 1 teaspoon fresh thyme, chopped
For the ricotta filling:
- 250 g fresh ricotta cheese, drained
- 2 tablespoon homemade pesto
- a bunch of fresh thyme and basil leaves, chopped
- a pinch of crushed pink peppercorns
Instructions
- Heat oven to 180C/ 360F. Lightly grease with olive oil an 8 inch tart pan.
- Prepare the ricotta filling by mizing all ingredients together in a small bowl. Season with salt and pink pepper and refrigerate until ready to use.
- Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then use to line your tart tin, overlapping the sheets.
- When you get to the final layer, fill the base with ricotta & pesto mixture, then brush with a little oil and scrunch the edges together to create a nice border.
- Using a mandoline or vegetable peeler, make long thin ribbon slices of carrots. Then form a tiny flower in your hands, by rolling one carrot ribbon over another, until you get a pretty rose.
- Arrange the flower over your tart until is fully covered,
- Prepare the maple glaze by mixing all ingredients together. Brush the carrot roses with the mixture, then season with sea salt.
- Bake in the oven for 15 mins, or until golden and crisp. Remove from the oven, allow to cool a little and serve.
Notes
The quantities are for a 8-inch tart, which feeds about 4 guests.
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Nutrition
Calories: 425kcal | Carbohydrates: 62g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 565mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6520IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.