Recipes
Recipes

Vegan carrot tarte with parsley pesto

Impress vegans, vegetarians and meat-eaters alike with this colourful, fuss-free tarte

Impress vegans, vegetarians and meat-eaters alike with this colourful, fuss-free tarte

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(14 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.06 per serving

Nutritional Information

Each 246g serving contains

Energy
2121kj
507kcal
25%
Fat
24.6g
High
35%
Saturates
8.1g
Med
41%
Sugars
16.5g
High
18%
Salt
0.54g
Med
9%
of your reference intake.
Typical energy values per 100g:
862kJ/206kcal

Ingredients

6 slim carrots, peeled and halved lengthways

2tbsp maple syrup

1tbsp olive oil

1 Jus-Rol Ready-rolled Puff Pastry Sheet

2tsp soya milk

25g flat-leaf parsley, roughly chopped

25g coriander, roughly chopped

1 clove garlic, peeled and roughly chopped

1tbsp olive oil

2tsp shelled pistachios, roughly chopped

2tbsp pomegranate seeds

Small handful coriander, stems removed, leaves roughly torn

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Arrange the carrots in a baking dish and drizzle with the maple syrup and olive oil. Cover with foil and roast in the oven for 40-45 mins until tender.
3
Meanwhile, line a baking tray with nonstick baking paper. Lay the pastry on the lined tray, and fold in the edges to form a 2cm border. Brush the edges with soya milk and pierce the centre with a fork (this stops it from rising too much). Bake in the oven for 25-30 mins until golden.
4
To make the pesto, add the parsley, coriander, pistachios and garlic to a food processor and blitz. Gradually pour in the olive oil and 60ml water, then blitz until semi-smooth. Season with black pepper to taste.
5
Remove the dish with the roasted carrots and the tray with the pastry base from the oven. Carefully spread the pesto over the centre of the pastry, then use tongs to lay the carrots on top. Scatter with the chopped pistachios, pomegranate seeds and coriander just before serving.