Comfort food doesn’t mean hours in the kitchen. Our speedy cafe-style tart will instantly warm you up.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 400g kumara, cut into 1cm pieces
- 350g (about 3) carrots, cut into 1cm pieces
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 eggs, beaten
- 150ml thickened cream
- 2 tablespoons chopped coriander
- 1 (about 100g) chorizo, casing removed, finely chopped
- 80g goat's cheese, crumbled
- Baby herbs, to serve
- Green salad, to serve
Method
- Step 1Preheat oven to 200°C and line a large baking tray with foil. Line a 4cm deep, 22cm round tart pan with the pastry. Trim the edges, then cover with baking paper and fill with pastry weights or uncooked rice. Place in the fridge to chill for 10 minutes.
- Step 2Place kumara and carrot on the baking tray, sprinkle over spices, drizzle with olive oil and toss to combine. Season, then arrange in an even layer. Place the vegetables and pastry case in the oven and bake for 10 minutes. Remove the pastry weights and baking paper from the tart pan, then return to the oven and bake the pastry case and vegetables for a further 10 minutes or until the pastry is golden and the vegetables are tender.
- Step 3Allow vegetables to cool slightly, then mash half. Whisk together eggs and cream, then fold through the coriander and all the vegetables. Season, then pour into the pastry case. Sprinkle over chorizo and goat’s cheese, then bake for 15 minutes or until filling is set. Cool for 5 minutes.
- Step 4Garnish tart with baby herbs, then cut into slices and serve with a green salad.
- Low carb
- Lower gi
Nutrition
2320 kj
Energy
37g
Fat Total
20g
Saturated Fat
7g
Fibre
17g
Protein
194mg
Cholesterol
386.2mg
Sodium
12g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
You can also use feta or ricotta for the tart – whatever you have in the fridge.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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