Carrot, brie and hot honey tart
Carrot, brie and hot honey tart
This recipe comes together with essentially with just three key ingredients – brie, carrots, puff pastry. The brilliant thing about this tart is that it looks fancy, luxurious, and while it is both those things, it was also essentially a fridge clean-out dish for me.The miso glazed asparagus could easily be enjoyed without the puff pastry, simply as a side dish.
This tart can be prepped ahead and stored in the fridge for 3 or 4 days and reheated when you’re ready to eat. Just make sure to drizzle over the honey only when you are ready to eat.
And if you’re looking at ways to adapt this recipe, here are some ideas:
- Any melting cheese could be used in place of the brie, such as camembert, cheddar, gruyere, fontina or taleggio. Want something tart and sharp? Try a nice goats cheese, or even a gorgonzola dolce.
- Brussels sprouts would be my first choice as a straight sub for the carrots here. Other veg like cauliflower would work nicely too. And here is a wildcard – pears! I love using pears in savory tarts.
Serves 4
Ingredients
- 450g (1 pound) carrots, cut into a uniform size
- extra virgin olive oil
- sea salt and black pepper
- 240g (about 8 ounces) brie, chopped into small pieces or thinly sliced
- 1 sheet puff pastry (about 240g / 8 ounces),
- 1 teaspoon garlic or onion powder (or 1 grated garlic clove)
- 3-4 thyme sprigs, leaves picked
- hot honey or regular honey, to drizzle
Preheat oven to 425˚F / 220˚C.
Place the carrots onto a baking sheet and drizzle with olive oil and season with salt and black pepper. Roast for 20 minutes, until the carrots are partially cooked. Remove from the oven and scatter over the garlic or onion powder and toss to coat.
Reduce heat to 400˚F / 200˚C.
Place the puff pastry onto a sheet of baking paper. Give it a quick roll to make it slightly thinner and bigger. Using a dinner plate as a template, cut out an approximately 10-inch/ 25 cm circle. Leaving a 1/2-inch / 1.25cm border around the edge, lay the brie on top and then arrange the roasted carrots on top of the cheese. Top with the thyme leaves. Season with salt and black pepper and drizzle with olive oil. Roast until the pastry is puffed and golden, about 30 minutes.
Remove from the oven and drizzle over the hot honey or regular honey. Leave for 5 minutes and then cut and eat!