Name: Carrot Tart with Cashew-Tahini Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
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

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.
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.
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.
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.
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.
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.

Photograph by Ryan Dausch

Carrot Tart with Cashew-Tahini Sauce

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