I told you last week of Vini and Bal’s succulent Indian sauces. I have been using them everywhere, even as dips!
I found a simple carrot tart recipe and decided to give it a twist. Fresh herbs, Jeera sauce (for its cumin notes), same base as a quiche et voilà! Who said cooking was difficult?
You will need:
- A roll of already made shortcut pastry
- 6 carrots
- A mix of fresh herbs (here, coriander and tarragon)
- 3 large spoonfuls of Vini and Bal’s Jeera sauce
- 1 egg
- 150ml pineapple juice
- 100ml single cream
Peel the carrots and cut them in 4 through their length. Fry them quickly with a little olive oil and salt - a couple minutes are enough. Add the pineapple juice and chopped fresh herbs – leave this to simmer for 15 mins. The vegetables will get sweeter, very slightly sugary. Lovely as-is or in a salad, by the way.
Put the pastry in a pie tin, prick it lightly with a fork. Arrange the carrots. In a bowl, mix the beaten egg, cream and Jeera sauce. Pour on the tart and cook for 35 minutes at 180 C.
This is real comfort food. Much better than anything you would find in the shops already made and really doesn’t take much effort! You’ll find it’s a great way to make kids eat carrots too and that hint of cumin really is like an exotic holiday taste-wise…
You should have some dough and sauce left. How about making mini-tartlets, filled directly with the Jeera sauce? They’re gorgeous too! 10 mins in the oven should be enough.
See you next Monday for a new recipe!
Vini and Bal’s
Sainsbury’s, Booths, Ocado