Honey & Harissa Carrot Tartlets
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course, Side Dish
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
This is a great "use it up" recipe by @therese.spoon. You can add any toppings your heart desires, or anything you have laying around to customise your tartlets. Try this delicious recipe and let us know how you go!
Ingredients
- 1 sheet puff pastry
- 1 tsp toasted cumin seeds
- 1 tbsp rose harissa
- 1 tbsp olive oil
- 1 large carrot chopped into matchsticks 8-10cm long
- 1 tbsp honey
- 10 g pistachios roughly chopped
- 10 g spring onions finely sliced
- 50 g feta
- 1 egg whisked (optional)
Directions
Pre-heat the oven to 200*C fan forced.
Defrost the puff pastry sheet until soft enough to handle, and cut into quarters (about 12 x 12cm squares). Set aside in the fridge to keep cold.
Combine the cumin seeds, harissa, olive oil and 1/4 tsp salt, then toss in the carrots to combine.
On a sheet of parchment, add 4 dollops of honey (roughly 15cm apart) and use the back of a spoon to spread out. Add a sprinkle of pistachios, spring onions & crumbled feta on each spot, then arrange the carrots over the top so that they form neat squares.
Carefully arrange the puff pastry over the top, pressing down the edges so that the carrots are encased. Brush the pastry with egg wash, then bake for 25-30 minutes or until golden and puffed.
