Sticky carrot & harissa tart

Sticky carrot & harissa tart

Tags

Tart

Cook

Ingredients

  • 12 carrots, peeled
  • 100ml water
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 3 tbsp rose harissa
  • 1 sheet puff pastry
  • Splash of oat milk
  • Chopped parsley
  • Sea salt

Steps

  1. Cut the carrots into ½cm coins. Place in a saucepan with water, olive oil, a tablespoon of maple syrup and salt.
  2. Cover, place over medium heat and bring to a gentle simmer. Cook until water is absorbed and carrots are tender, stirring occasionally.
  3. Turn off the heat and stir through the rose harissa and the remaining tablespoon of maple syrup. Adjust seasoning to taste.
  4. Unroll the puff pastry and score the edges to give a 2cm / 1″ border. Prick the centre all over with a fork.
  5. Spread the carrots evenly over the pastry, within the border. Brush the edges with a splash of oat milk.
  6. Bake at 200°C for 20 - 25 minutes. Until the pastry is puffed and golden brown. Cool slightly then top with parsley and salt.