Dessertsdeliciouslyella
Sticky Carrot & Harissa Tart
Try this savoury tart tatin-style dish for a show-stopping centrepiece. The carrots are cooked on the hob until tender, then mixed with spicy harissa and sweet maple syrup to make a luscious topping. Perfect for entertaining — simply serve with an array of salads and hummus for a sensational plant-based celebration.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare the carrots and place into a saucepan with the water, olive oil, 1 tablespoon of maple syrup and a sprinkle of salt. Cover with a lid, place over medium heat and bring to a gentle simmer. Allow to bubble gently, uncovering to stir occasionally, for about ⏱️ 30 minutes until the water has been absorbed and the carrots are completely tender.
medium carrots12olive oil1 tablespoonmaple syrup2 tablespoons
2
Turn off the heat and stir through the rose harissa and the remaining tablespoon of maple syrup. Adjust seasoning to taste.
maple syrup2 tablespoons
3
Unroll the sheet of puff pastry and score the edges to give a 2cm / 1″ border. Prick the centre all over with a fork to prevent the pastry puffing in the middle while baking. Spread the cooked carrots evenly over the pastry, within the border. Brush the edges of the pastry with a splash of oat milk (or any other plant-based milk).
medium carrots12
4
Bake at 220°C / 200°C fan / 425°F for 22–⏱️ 25 minutes, until the pastry is puffy and golden brown. Allow to cool slightly before serving.
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