Ingredients
- Carrots 300g
- Coriander Seeds 2 tsp
- Cumin seeds 2 tsp
- Butter 100g
- SpinneysFOOD Bottled Drinking Water 60-80ml
- SpinneysFOOD Wholemeal Flour 80g
- Wholemeal spelt flour 80g
- Garlic 1 clove
- Eggs 3, large
- SpinneysFOOD Natural Sea Salt Flakes 1/2 tsp
- SpinneysFOOD Fine Crystal Sea Salt 1/2 tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- White Sesame Seeds 1 tsp
- Plain yoghurt to serve
Nutrition (Per serving)
- Calories 493
- Fat 28.7g
- Saturates 14.5g
- Protein 14.3g
- Carbs 47.3g
- Sugars 4.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Carrot and cumin tart with wholewheat carrot peel crust
Mediterranean 35 Mins Prep · 30 Mins Cook
- Peel and grate the carrots, reserving the peels.
- Crush the coriander and cumin seeds using a pestle and mortar.
- Cube the butter.
- To make the wholemeal hot water pastry, place the flours and carrot peels in a food processor and process until fine.
- Place the butter and water in a medium-sized saucepan over a high heat and bring to a boil.
- Remove from the heat, add the flour mix, salt, half the coriander seeds and half the cumin seeds, and mix well to combine.
- Turn the dough onto a clean surface and knead until smooth.
- Roll out on a large sheet of non-stick baking paper to a 25cm x 35cm oval shape.
- Place on an oven tray.
- Preheat the oven to 200°C, gas mark 6.
- To make the topping, peel and finely grate the garlic.
- Lightly beat the eggs.
- Place the grated carrot, garlic, egg, remaining coriander seeds and cumin seeds along with the salt in a medium bowl and mix to combine.
- Spread over the pastry, leaving a 5cm border. Fold over the edges of the pastry, pressing lightly to seal.
- Brush the olive oil over the folded edges of the pastry and sprinkle sesame seeds over.
- Cook for 25-30 minutes or until the pastry is golden.
- Serve with yoghurt and chimichurri.