When Tracy Valetina-Wood made a rustic carrot tart for a group of guests at the Chateau de Gudanes in Ariège, there was a clamour for the recipe. This recipe for carrot galette with honey and harissa is totally delicious and packs plenty of wow factor.
Ingredients carrot galette: Serves 4-6
1kg carrots (fresh, sweet medium carrots work best)
½ -1tbsp harissa paste
1 tbsp runny honey, and extra for drizzling
1-2 tbsp extra virgin olive oil
Sea salt flakes, and freshly ground black pepper
150g Boursin Garlic and Fine Herbs cheese, or Goat’s Curd
1 egg, beaten
Fresh thyme
Parmesan
Sheet puff pastry
Flour for dusting
Method
Heat the oven to 185C fan/gas mark 6/400 F.
Peel the carrots and slice thickly, about 5mm. Toss them in a bowl with the harissa, honey, olive oil, salt and pepper and give everything a good mix to make sure the carrots are all evenly coated.
Arrange the carrots evenly on a baking sheet, making sure they don’t overlap and roast the carrots for 25-30 minutes turning them halfway, until tender.
Set aside to cool.
Place the puff pastry on a baking tray and spread the cheese (or goats curd) over the top leaving a 3cm border around the edge.
Arrange the carrots on top. Fold over the edges of the pastry and brush the pastry crust with the beaten egg.
Grate some Parmesan over the tart and bake for 35-40 minutes (185C fan/gas mark 6/400 F) until the pastry is golden brown and crisp (if carrots and pastry seem to be burning, cover with a piece of foil).
Remove from oven. Grate extra Parmesan over the top, drizzle some honey, and scatter with chopped fresh thyme. Serve warm.
Tracy Valentina Wood is a food stylist based in Sydney whose work encompasses social media, editorial, print, video, and television. Her clients include global giants as well as small local producers – and pretty much everything in between, including several seasons as chef de cuisine at the Chateau de Gudanes in southwest France. You can find more of her delicious recipes at: tracyvalentinawood.com
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