Carrot Tart with Cashew-Tahini Sauce

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

1/3 cup raw cashews

12 ounces baby carrots (3 to 4 bunches), trimmed and sliced in half lengthwise if large, plus 1/4 cup chopped carrot greens (or use parsley)

1/4 cup fresh cilantro, plus more for topping

2 tablespoons tahini

1 tablespoon white wine vinegar

1/4 cup plus 1 tablespoon fresh orange juice

Pinch of smoked paprika

Kosher salt and freshly ground pepper

1 sheet frozen puff pastry (half a 17-ounce package), thawed 

1 large egg, lightly beaten

1 tablespoon extra-virgin olive oil

1 teaspoon whole coriander seeds, finely crushed 

1 teaspoon sugar

Directions

  1. Preheat the oven to 425 degrees F. Put the cashews in a bowl and cover with hot water. Let soak until softened, 30 to 45 minutes; drain.
  2. Puree the cashews in a blender with the carrot greens, cilantro, 2 tablespoons cold water, the tahini, vinegar, 1 tablespoon orange juice, the paprika, 1/2 teaspoon salt, a few grinds of pepper and a few ice cubes, scraping down the sides often, until very smooth. Refrigerate until ready to use. 
  3. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1/2-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Prick the center of the dough all over with a fork.
  4. Bake the dough until golden, 10 to 12 minutes. Remove and prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten. Return to the oven and bake until golden brown, 8 to 10 more minutes. Let cool. Gently flatten inside the border again, if necessary.
  5. Toss the carrots with the olive oil, coriander seeds, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring once, until tender, 15 to 20 minutes. Let cool.
  6. Simmer the remaining 1/4 cup orange juice and the sugar in a small skillet over medium heat until syrupy, about 3 minutes. Spread the cashew sauce on the cooled crust and arrange the carrots on top. Brush the orange syrup over the carrots. Top with cilantro.