Honey & Harissa Carrot Tartlets
By Director – Josh Ball · · 2 min read
Honey & Harissa Carrot Tartlets
Ingredients
- 1 sheet puff pastry
- 1 tsp toasted cumin seeds
- 1 tbsp rose harissa
- 1 tbsp olive oil
- 1 large carrot chopped into matchsticks 8-10cm long
- 1 tbsp honey
- 10 g pistachios roughly chopped
- 10 g spring onions finely sliced
- 50 g feta
- 1 egg whisked (optional)
Instructions
- Pre-heat the oven to 200*C fan forced.
- Defrost the puff pastry sheet until soft enough to handle, and cut into quarters (about 12 x 12cm squares). Set aside in the fridge to keep cold.
- Combine the cumin seeds, harissa, olive oil and 1/4 tsp salt, then toss in the carrots to combine.
- On a sheet of parchment, add 4 dollops of honey (roughly 15cm apart) and use the back of a spoon to spread out. Add a sprinkle of pistachios, spring onions & crumbled feta on each spot, then arrange the carrots over the top so that they form neat squares.
- Carefully arrange the puff pastry over the top, pressing down the edges so that the carrots are encased. Brush the pastry with egg wash, then bake for 25-30 minutes or until golden and puffed.
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