Carrot tart

Yield: 7 servings

Measure Ingredient
1 tablespoon Olive oil
1 pounds Carrots
2 cups Vegetable stock or water
1 Yellow or orange pepper,
...roasted, peeled, seeded,
...and coarsely chopped
1 large Shallot, minced (1-1/2 tb)
6 ounces Firm or extra-firm tofu,
¼ cup Chopped fresh dill, plus
...extra for garnish
Salt and freshly ground pepper
¼ cup Shelled pumpkin seeds
3 tablespoons Toasted whole wheat bread
1 Fresh jalapeĀ¤o, seeded,
...deveined, and chopped

(If a jalape¤o is too hot for your taste, use a chili pepper of your choice instead.)

1. Prehat oven to 350 degrees. Lightly grease 9-½-inch round cake pan with olive oil. Peel, trim, and cut carrots crosswise, keeping top piece 3-½ inches long, then cut bottom pieces into thin rounds.

2. In saucepan, combine carrot rounds with stock or water; cook until very soft, 15 to 18 minutes. Remove carrots from cooking liquid with slotted spoon. Leave liquid in saucepan.

3. Meanwhile, cut top pieces of carrots lengthwise into thin slices.

In hot liquid used to cook carrot rounds, cook sliced carrots until barely tender, 3 to 5 minutes. Drain and set aside.

4. In bowl of food processor, pulse cooked carrot rounds with roasted pepper, minced shallot, tofu, and dill until almost smooth; mixture will be thick. Season to taste with salt and pepper.

5. Cover bottom of greased cake pan with the long, thin carrot slices, arranging them in an overlapping sunburst pattern. Cover center of sunburst pattern with four or five odd-shaped pieces chopped into bits. Spread pureed carrot mixture over sliced carrots in an even layer.

6. Wipe out bowl of food processor. Combine pumpkin seeds, bread crumbs, and jalape¤o in processor; grind to a fine meal. Sprinkle and pat mixture over pureed carrots to make a "bottom" crust for tart.

7. Bake 30 minutes. Cool in pan 10 to 20 minutes. Invert serving plate over pan. Slip one hand under pan and hold plate over it with other hand, flip pan and plate so tart falls onto plate, right side up. Serve lukewarm or at room temperature, garnished with dill sprigs.

*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95

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