Recently while browsing in the neighborhood bookstore I broke down and bought “Plenty More” a brilliant and beautiful cookbook which really is an homage to vegetables by the amazing Yotam Ottolenghi. Everything in the book looks wonderful and I want to make it but the recipe that stuck out is the roasted carrots. Now it’s odd that this recipe attracted me since I really dislike cooked or roasted carrots, I only eat them raw. There is something about this simple dish that I find so appealing. The carrots are glazed with honey, olive oil, crushed toasted coriander and cumin and salt and pepper. They are then roasted in a hot oven until tender. I had some golden beets that I needed to use so I peeled and quartered them, slathered them with the same glaze and roasted them as well. The carrots were quite delicate and slim so I started with the beets roasting for 15 minutes then placed the carrots on the same pan and continued roasting for another 20 minutes.
The vegetables are wonderful on their own but I decided to make a savory tart filled with goat cheese and topped with the roasted vegetables. To add a little crunch and make the tart more interesting I made dukkah from nuts, seeds and spice and sprinkled on top. My photo’s are horrible so disregard, it poured rain all day, and there was no sunlight. It makes it very difficult to get a decent photo in bad weather,
I used the rest of my saffron pastry dough that I had left over from the lamb pot pies. I think it made the tart even more interesting . The carrots and beets are only slightly sweet from the honey and nicely spiced, it goes perfectly with the tangy goat cheese and flaky pastry, the dukkah has the same spice as the carrots along with seeds and nuts. It’s a great combination, easy to put together and makes a lovely presentation. If you are a fan of roasted carrots, beets, goat cheese and Ottolenghi I think you will really enjoy this tart.
Join in, you are all invited, bring something delicious, see you at the party!!
Roasted Carrot, Golden Beet, Goat Cheese Tart With Dukkah
Makes one 9 inch rectangular or round tart
Roasted Carrots and beets
8 carrots peeled and cleaned and left whole (I used rainbow)
3 small golden beets peeled, cleaned and quartered
3 tbs honey
2 tbs olive oil
2 tsp toasted coriander seeds crushed (use mortar and pestle)
2 tsp toasted cumin seeds crushed
1 tsp salt
several grinds of pepper
3 or 4 sprigs fresh thyme
Pre heat oven to 425 degree’s. Line baking sheet with parchment. Toss the vegetables in the glaze. Place the beets on the baking sheet first with a sprig or two of thyme and roast for 20 minutes. Remove from oven, turn the beets over place carrots and remaining thyme sprigs on the pan and roast for another 30 minutes gently turning them at least once while they are roasting. Set the vegetables aside.
Blind bake the pastry in a 400 degree oven weighted with pie weights until golden brown approximately 25-30 minutes.
Goat Cheese Filling
10.5 oz soft goat cheese softened and at room temperature
2-4 tbs whole fat buttermilk or créme fraîche
Mix the softened goat cheese with buttermilk or créme fraîche a tbs at a time until you reach a spreadable consistency. I used the full 4 tbs.
1 tbs coriander seeds
1 tbs cumin seeds
1 tbs white sesame seeds
1/4 cup toasted pistachio’s
sea salt and pepper to taste.
Toast the spices and seeds, first the coriander and cummin and then the sesame. I like to use a fry pan. Toast until you can smell them shaking the pan frequently. I used toasted pistachio’s if yours are not toast in the oven for about 15 minutes.
Add the spices, seeds and nuts to a spice grinder and pulse until broken up but not completely pulverized, alternately you can use a mortar and pestle. You want it to have some texture. Season with salt and pepper.
Serving the tart
Spread the goat cheese in the baked pie shell, arrange the vegetables on top, brush with some of the leftover glaze and sprinkle with dukkah.