This savoury tart has a depth of flavour from the warming spices incorporated into the crust. Serve it with chimichurri for a delicious appetiser
|Prep time||35 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and grate the carrots, reserving the peels.
Crush the coriander and cumin seeds using a pestle and mortar.
Cube the butter.
To make the wholemeal hot water pastry, place the flours and carrot peels in a food processor and process until fine.
Place the butter and water in a medium-sized saucepan over a high heat and bring to a boil.
Remove from the heat, add the flour mix, salt, half the coriander seeds and half the cumin seeds, and mix well to combine.
Turn the dough onto a clean surface and knead until smooth.
Roll out on a large sheet of non-stick baking paper to a 25cm x 35cm oval shape.
Place on an oven tray.
Preheat the oven to 200°C, gas mark 6.
To make the topping, peel and finely grate the garlic.
Lightly beat the eggs.
Place the grated carrot, garlic, egg, remaining coriander seeds and cumin seeds along with the salt in a medium bowl and mix to combine.
Spread over the pastry, leaving a 5cm border. Fold over the edges of the pastry, pressing lightly to seal.
Brush the olive oil over the folded edges of the pastry and sprinkle sesame seeds over.
Cook for 25-30 minutes or until the pastry is golden.
Serve with yoghurt and chimichurri.