Carrot tart with tahini and cashew sauce

Votes: 1

How to Make - Carrot Tart with Tahini-Cashew Sauce

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

All the components of this tart are prepared separately and then assembled into a large, delicious pie with a crispy crust. Spread a sauce made from blended cashews, sesame paste, tahini, and herbs onto a baked, rolled-out sheet of puff pastry. Arrange whole, spiced, oven-roasted carrots on top and brush them with orange syrup. This will give the vegetables a luscious sheen and a stunning citrusy-sweet flavor that complements the spicy sauce perfectly. The carrots should be fairly soft so you can carefully slice the tart into pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet frozen puff pastry (half a 0.5 kg package), thawed
1/3 cup raw cashews
350 g small carrots (3-4 bunches), trimmed and cut in half lengthwise, if large +
1/4 cup chopped carrot tops (or use parsley)
1/4 cup fresh cilantro, plus extra for serving
2 tbsp tahini
1 tbsp. white wine vinegar
1/4 cup + 1 tbsp freshly squeezed orange juice
A pinch of smoked paprika
1 large egg, lightly beaten
1 tbsp. l. olive oil
1 tsp coriander seeds, crushed
1 teaspoon of sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, carrot, cashew nuts, wine vinegar, Orange juice, tahini, coriander, paprika

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Place the cashews in a bowl and cover with hot water. Let sit for 30-45 minutes until the nuts soften, then drain.

Grind cashews in a blender together with carrot tops, cilantro, 2 tbsp. cold water, tahini, vinegar, 1 tablespoon of orange juice, paprika, 0.5 teaspoon of salt, a small amount of ground black pepper, and a couple of ice cubes, scraping the mixture down the sides of the bowl frequently until smooth. Refrigerate until ready to use.
Roll out the puff pastry on a sheet of parchment paper into a 28 cm square. Transfer the dough and parchment to a baking sheet. Use a knife to draw a border around the entire perimeter of the square, leaving 1 cm from the edges. Brush the edges with beaten egg. Prick the center of the dough with a fork.
Bake the dough until golden brown, 10-12 minutes. Remove from the oven and pierce the center of the dough with a small knife and press it with the bottom of a glass to level the crust. Return it to the oven and bake for another 8-10 minutes, until golden brown. Cool. If necessary, gently flatten the center again.
On a baking sheet, toss the carrots with olive oil, coriander, 1/2 teaspoon salt, and a pinch of ground black pepper. Bake in the oven, stirring once, until tender, 15-20 minutes. Cool.
In a small skillet over medium heat, bring the remaining 1/4 cup orange juice and sugar to a simmer and cook until syrupy, about 3 minutes. Spread the cooled crust with the cashew sauce and top with the carrots. Brush the carrots with the orange syrup. Sprinkle with cilantro. You can bake this tart with asparagus and beetroot filling.