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Spiced carrot and labne tart

Spiced carrot and labne tart

spiced-carrot-tart

4 serves

15 m

25 m

Ingredients

  • 1 quantity of Heart Foundation ‘Basic’s Wholemeal Savoury Pastry Recipe

Tart filling

  • 4 large carrots, grated
  • 2 cloves garlic, crushed
  • 4 eggs, lightly beaten
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground black pepper
  • ½ cup labne (also known as yoghurt cheese)
  • 1 tablespoon reduced fat milk
  • 2 tablespoons coriander, to serve
  • 2 tablespoons walnuts, to serve

Method

Step 1

Preheat oven to 180 °C. Line a large rectangle baking tray with baking paper. Set aside.

Step 2

Once the pastry is chilled, roll out the pastry until 1 cm thick on a lightly floured surface. Place the rolled pastry onto the prepared baking tray.

Step 3

To make tart filling, combine carrots, egg, coriander, cumin and pepper in a large bowl and stir to combine. Spread over the tart base. Spoon over the labne.

Step 4

Fold pastry edges inwards and brush with milk before baking for 25 minutes in the oven, or until pastry is golden brown.

Step 5

Top with coriander and walnuts before serving.

Tips

  • Freeze the 2 leftover portions of spiced carrot and labne tart for a ready to go side dish or use leftover portions as a side with lunch the next day.
  • Another word for Labne is ‘strained yoghurt’. An easy way to make Labne is to use Greek yoghurt and strain it overnight through a clean chux cloth or cheese cloth wound up in a ball.

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