Wow, this was delicious! And such an eyecatcher on a table! Sorry for this outburst, I am just still excited over the taste 🙂 On an unrelated note: Christmas is approaching really fast, and I’, getting into the mood: the other day, I baked German Christstollen, the recipe of which you will get on Saturday, we decorated the apartment, and christmas songs don’t sound annoying anylonger. If this is not a sign of Advent, I don’t know 😉
For the past couple of weeks, I have been trying to come up with a recipe using all the marvellous different colored kinds of carrots there are and today it just stroke me. Why not use the carrots as the main feature and let some puff pastry and garlic creme fraiche play the background music? And it worked out! The pastry base came out crisp and buttery as it should (no “soggy bottom” 😉 ), and the sweetness of the carrots worked really nice with the garlic creme fraiche and the goat cheese.
Ingredients (for 1 pastry):
ready-made puff pastry for 1 tart form
2 purple carrots
2 orange carrots
1-2 white carrots
1/2 small onion
3-4 tsp creme fraiche
1/2 clove of garlic
30 g crumbly, prined goat cheese
1 tsp margarine, a bit of olive oil
salt, pepper, cumin, chopped chives, a bit of milk
Peel the carrots and cut them lengthwise into quarters, if the carrots are very thick, you might want to cut them again in half. Grease a tart or regular cake tin with some of the margarine and heat up the oven to 180°C. Chop the onion and heat up some olive oil in a frying pan. Add the onions and braise them lightly, then add the carrot bits and the remaining margarine. Roast both together until the carrots start to soften up. Add about 100 ml of water and cook the carrots for about 5 minutes. In the meantime you can prepare the pastry base. Cover the greased tart tin with the puff pastry, cut the edges off so you get a circle. Fold the edges to the inside for about 1 cm.
Mix creme fraiche, salt, pepper and pressed garlic in a small beverage. Take the carrots of the heat and pour off the water. Take care that you don’t pour out too many onions. Spread the entire pastry with the creme fraiche, leaving out the fold over edges, it should be quite thickly covered, feel free to add some more creme fraiche. Crumble the goat cheese on top of the creme fraiche. Arrange the carrot bits on the tart and brush the edges of the pastry with a bit of milk. Bake in the oven at 180°C for about 15 minutes until the edges turn golden brown.