Brighten your February (and/or your Valentine's dinner) with this beautifully coloured Rainbow Carrot and Beetroot Tart! I discovered this recipe while leafing through the simple things magazine this weekend, looking for some inspiration. Accidentally, I had lots of beetroot in my fridge, and most of the other ingredients were at hand, too. So, I only had to pop out to the shops for a bunch of rainbow carrots. The recipe called for regular sized rainbow carrots, but I could only find heritage Chantenay carrots. But even better - I thought - as these tiny ones save some cooking time. It is not the quickest recipe, therefore, next time, I would rather blanch/ pre-roast the carrots and pre-bake the puff pastry the day before. Just so I can whip up this delicious tart in no time. If you're having people around, or need a last-minute snack idea, try this Rainbow Carrot and Beetroot Tart! 🥕🥕🥕
Rainbow Carrot and Beetroot Tart
PREP TIME: 20 min
TOTAL TIME: 1 h
SERVINGS: 2
INGREDIENTS
- 180g vegan puff pastry
- 200g heritage Chantenay carrots
- 1 tbsp olive oil
- 1 tbsp maple syrup
- salt & pepper to taste
- fresh or dried rosemary
- 2 pieces of cooked beetroot (100g)
- 80g vegan cream cheese
DIRECTIONS
1. Add some water with salt to a small saucepan and bring it to the boil. Top and tail the carrots and cut them lengthwise.
2. Preheat the oven to 200C/180C fan/gas 5.
3. Blanch the carrots in batches for 4 minutes. Start with the white ones, then the orange, and finally the purple. This is to avoid transferring the deep purple colour onto the others.
4. Transfer the precooked carrots to a roasting pan, drizzle with the olive oil, maple syrup and season with salt and pepper. Roast them in the oven for about 10 min or until they get a bit of colour.
5. Roll out the puff pastry to fit your baking sheet. Score a 1 cm border around the edge of the pastry, making sure not to cut all the way through. Pierce the middle of the pastry, then bake it for about 10-15 min until lightly golden. The pastry will rise, so push down the middle with the back of a spoon or a spatula.
6. Add the beetroot with some salt and pepper to a food processor and blitz until smooth. Add the vegan cream cheese and blend until combined. Spread the beetroot mix over the pre-baked puff pastry sheet and lay the roasted carrots on top. Sprinkle with rosemary and pop it back in the oven for about 15 min or until golden brown. Enjoy hot or cold.
Disclaimer: This is not my own recipe. This recipe is based on Michelle Evans-Fecci's recipe from The Seasonal Baker: Baking All Year Round published/ found in the February issue of the simple things magazine. I have followed most steps, but also cut down on roasting time, and made my version of this recipe vegan and dairy free.
Click on the below to download this recipe as a free, pdf recipe card:
Have you tried this recipe or want to say hi?
I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen