Carrot Tart with Herb Salad. This vegetarian dish is anything but boring. Simple to make, thanks to the store-bought pastry, it will impress any dinner guest.
360g mixed baby carrots, scrubbed and trimmed
1 red onion, peeled and chopped into wedges
1 tsp cumin seeds
2 tbsp olive oil
2 tbsp honey
2 sheets store-bought shortcrust pastry, thawed
1 cup single cream
100g store-bought labna, plus extra to serve
⅓ cup flat-leaf-parsley leaves
⅓ cup mint leaves
1 shallot, thinly sliced
1 tbsp lemon juice
Preheat oven to 200°C.
Place carrots, onion, cumin seeds, olive oil, and honey in a roasting pan; toss to combine; season with sea salt and freshly ground pepper; and roast for 25 minutes, or until carrots are tender. Remove from pan and let cool to room temperature.
Reduce oven temperature to 180°C. Trim pastry and line a lightly greased 34cm x 12cm loose-bottomed tin, overlapping the sheets in the centre. Prick base with a fork and line with nonstick baking paper. Fill with baking beans and cook for 15 minutes. Remove baking beans and paper and cook for another 10 minutes.
Place eggs and cream in a bowl, season with sea salt and freshly ground pepper, and whisk to combine. Place carrots and onion into tart base. Pour in egg mixture and place spoonfuls of labna around vegetables.
Bake for 30-35 minutes, or until just set and golden. Place parsley, mint, shallot, and lemon juice in a bowl and toss to combine. Serve tart with salad and extra labna