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Spiced carrot & goat’s cheese jalousie with herb salad
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Serves: 4 as a starter
1 tbsp sunflower oil
1 large echalion shallot, chopped
½ x 450g pack Sweet Kingdom carrots, scrubbed, then grated
15g piece ginger, finely grated to give 2 tsp
2 large cloves garlic, thinly sliced
25g pack coriander, stems finely chopped
2 tsp Cooks’ Ingredients Herby Zaatar, plus extra to sprinkle
25g walnut pieces, chopped
215g Cooks’ Ingredients Puff Pastry, defrosted
Plain flour, for rolling
½ x 150g pack Essential French Goat’s Cheese
1 British Blacktail Free Range Medium Egg, beaten, to glaze
For the salad
2 tbsp extra virgin olive oil
2 tsp pomegranate molasses
2 tbsp clementine, satsuma or orange juice
1/2 tsp finely grated garlic
25g pack coriander, leaves picked (stalks used above)
25g pack flat leaf parsley, leaves picked
25g walnut pieces, broken roughly
1. Heat the oil in a frying pan, then add the shallot and soften for 10 minutes over a medium heat. Tip in the carrots, ginger, garlic, coriander stems, zaatar and walnuts. Season generously, then cook for 10-15 minutes, stirring often, until the carrots are just tender. Set aside to cool.
2. Preheat the oven to 200°C, gas mark 6 and line a large baking sheet with baking parchment. Unroll the pastry onto a floured work surface and cut in ½ lengthways. Dust with flour, then roll one of the pieces a little larger than the other. Fold this larger piece in ½ lengthways, then cut about 16 slits into it, going in from the folded edge, stopping 1cm from the other side. Lift the smaller piece onto the baking sheet, then spread with most of the cheese, leaving a 1cm border. Mound the carrots on top, then dot with the rest of the cheese.
3. Brush the border with egg. Open out the folded pastry, which will look like a ladder. Lay it over the filling, aiming for the two borders to meet. Press down well, then trim the edges. Brush with egg, sprinkle with zaatar, then cover and chill. When the pastry is cold and firm (this can be done up to 24 hours ahead), bake for 20 minutes, or until golden and puffed. Scatter the nuts for the salad into a small roasting tin or alongside the pie, toast for the final 5 minutes of cooking, then let the tart cool a little.
4. For the salad, whisk together the oil, pomegranate molasses, clementine (or satsuma or orange) juice and garlic and season. Just before serving the tart, toss the herb leaves and toasted walnuts with the dressing.
Typical values per serving:
This recipe was first published in October 2021.