Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 sheet frozen puff pastry, partially thawed
- 400grams cannellini beans, rinsed, drained
- 1/2 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup
- 1tablespoons thyme leaves
- 5 carrots, cut into 3mm thick rounds
- 60grams baby rocket leaves (to serve)
- 1 clove garlic, quartered
Nutrition per serving
1280kJ / 307Cal
1280 Kilojoules or 307 Calories
15% of daily energy intake*
Protein
7.1grams
Fat
14.4grams
Carbs
35.8grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Savour every mouthful of this vegan tart featuring delicious, flaky pastry, sweet carrots and a drizzle of golden syrup.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Step 2 of 5
Place pastry sheet on tray. Using a sharp knife, score a 1.5cm-thick border around pastry sheet without cutting all the way through. Pierce centre of pastry sheet with a fork, then bake for 10 minutes or until light golden. Allow to cool for 5 minutes, then gently flatten pastry.
Step 3 of 5
Meanwhile, place beans, garlic, lemon juice and 1 tbs oil in a food processor. Season and process until smooth. Place syrup, thyme, carrot and remaining oil in a large bowl. Toss to coat.
Step 4 of 5
Spread bean mixture over centre of pastry. Arrange carrot, slightly overlapping, on bean mixture, reserving any syrup mixture in bowl. Season, then bake for 25 minutes or until golden and carrot is tender.
Step 5 of 5
Serve tart drizzled with reserved syrup mixture and scattered with extra thyme and rocket.
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