Carrot & Balti Paste Puff Pastry Tart
The Oddbox balti curry paste makes for a great tart base. Simply layer the paste over puff pastry, top with veggies and bake until golden and crips. We love it with carrots, but you can use other vegetables such as parsnips, butternut squash, pumpkin, mushrooms and brussels sprouts.
Substitutes:
- No carrots? Use other vegetables instead, such as mushrooms, brussels sprouts, butternut squash, pumpkin or parsnips.
- No coriander? Use parsley or basil instead.
- Vegan? Use vegan puff pastry instead and dairy free milk instead of the egg.
- Gluten free? Use gluten free puff pastry instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
4 Carrot
100 g Oddbox balti curry paste
250 g Puff pastries
1 tbsp Olive oil
Salt & pepper
1 Egg (lightly beaten )
For serving:
30 g Rocket
10 g Fresh coriander
Recipe:
- Scrub the carrots clean then cut them in half lengthwise. Steam or blanch in salted boiling water for 10 minutes, until just tender.
- Preheat the oven to 180C/160 c fan/4 gas mark. Line a large baking tray with baking paper. Roll out the pastry on a lightly floured surface and cut into a rectangle to fit the baking tray. Score a smaller rectangle inside, leaving a 2 cm border, taking care not to cut the pastry all the way through. Keep the pastry in the fridge until you are ready for the next step.
- Add the carrots to a bowl, along with olive oil and a pinch of both salt and pepper. Toss to coat.
- Spread the Balti Curry Paste all over the inside rectangle of the puff pastry.
- Top with the carrots and egg wash the puff pastry border. Bake for 30-35 minutes, or until the pastry is puffed and golden brown, and the carrots cooked through and lightly caramelised. Serve hot or cold with fresh coriander and a side of salad.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
