I love eating fresh carrots but I read that more of the lovely beta carotene is released during cooking. I had a few old ones lying around that I decided to use up for a quiche style supper.
To make them (About 6)
For the pastry
- 200g plain flour
- 100g cold unsalted butter
- Pinch salt
- 2 tsp coriander seeds
- 1 large egg
For the filling
- 300g carrots
- 250ml carrot juice
- 150ml double cream
- 1 large egg
- 1 large egg yolk
- 1tsp coriander powder
- Around 6 tart cases (8cm in diameter)
To make them
- First heat a heavy bottomed frying pan and toast the coriander seeds to release the flavour.
- Crush and pound them to a powder in a pestle and mortar.
- Now make the pastry. Put the butter, salt, flour and two teaspoons of the freshly ground coriander powder into a food processor and blitz to breadcrumbs.
- Beat the egg and while the processor is on, pour it into the breadcrumb mixture until a dough lump forms.
- Lightly knead the dough and then pop it into the fridge for at least half an hour.
- Meanwhile, peel and chop the carrots and cook them in the carrot juice until soft. If the juice runs a little dry, add a little water during cooking.
- Once you’re ready to cook the pastry, put the oven on to 200C.
- Grease each of the tart tins with a little butter.
- Roll the pastry out to a few mm thick and use it to line the tart cases.
- Prick the bases with a fork and pop them into the fridge while the oven gets to temperature.
- Take them out of the fridge, line them with cling film and fill with rice or baking beans.
- Bake for about 12 minutes, then take the rice/beans off and bake again for 5 minutes.
- Turn the oven down to 170C
- Purée the carrots and then beat in the cream followed by the egg and egg yolk til you have a smooth orangey mixture.
- Season with the coriander powder, salt if you wish.
- Pour the carrot mixture into the tart cases and bake for about 15 minutes.
- Leave to cool slightly and serve warm with salad leaves and a dollop of crème fraiche.
We had this with a simple rocket salad but as asparagus is in season at the same time in May, that would be a lovely accompaniment too.
I also entered this into the Lavender and Lovage Herbs on Saturday blogging event.