Carrot, Thyme and Butter Bean Tart
A moreish flaky puff pastry tart filled with a butter bean purée and topped with roasted baby carrots, red onion, garlic, and thyme. Top it off with hemp seeds and a sprinkle of fresh thyme.
Ingredients
- Roasted Carrots
1 bunch baby carrots, halved- Chantal Organics Extra Virgin Olive Oil
- Salt and pepper
- Butter Bean Purée
- 1 can Chantal Organics Butter Beans
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 garlic clove
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Tart
- 1 frozen flaky puff pastry sheet, defrosted
- 1 egg, beaten
- Chantal Organics Hemp Seeds
- ½ red onion, thinly sliced
- Garnish
- A handful of fresh thyme
- Feta (optional)
instructions
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Step 1.
Preheat your oven to 200°C fan bake.
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Step 2.
Place the carrots on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until just tender.
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Step 3.
Blend all the butter bean purée ingredients in a blender until smooth. Season to taste with salt and pepper.
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Step 4.
Place the pastry sheet on a lined baking tray and score a 1cm border around the edge. Use a fork to prick the centre. Brush the border with egg and sprinkle with hemp seeds. Place in the oven to cook for 15-20 minutes or until golden brown.
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Step 5.
Spread the butter bean purée over the pastry base, top with roasted carrots and red onion. Bake for a further 5-10 minutes.
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Step 6.
Garnish with fresh thyme, serve and enjoy.
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Chef's note:
Optional: crumble feta over the top before serving.
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Chantal Organics Products used
