Carrot, Mushroom and Tarragon Tart
A tasty vegetarian tart
Serves 1; preparation 10 minutes, cooking time 25 minutes
- A sheet of ready rolled puff pastry/a quarter of a block of puff pastry
- About 10 – 15 small chantenay carrots depending on size.
- 1 shallot
- 150g mushrooms
- 1 tsp dried tarragon
- Bit of olive oil for frying/roasting
- Chopping board and sharp knife
- Small roasting tin
- Baking sheet
- Mini chopper (optional)
Preheat the oven to 200C. Chop the carrots in half lengthways (if you have any really thin/tiny ones leave them whole). Drizzle with a little olive oil and bake in the oven for 15 – 20 minutes.
If using ready rolled pastry cut out a rectangle around 25cm x 15cm. If you’re using a block then roll your piece into a rectangle about the same size. Put the pastry on the baking tray and score a border about 1.5cm in from the edge. Prick the pastry with a fork inside this border. Bake the pastry in the oven for 10 minutes then remove.
Finely chop the mushrooms and the shallot (or if have one use the mini chopper – it’s much quicker and easier). Fry the shallot in the saucepan for a couple of minutes until slightly softened and then add the mushroom and the tarragon and fry for 10 minutes it’s all cooked and most of the liquid from the mushrooms has evaporated.
When the carrots are ready you can assemble the tart. Start by putting the center of the tart back down if it has risen up and then spread the mushroom filling within the border. Top this with your roasted carrots and return to the oven for 5 minutes.
Serve and enjoy!