Smoky Carrot Feta Tart and Fighting lockdown blues
Keeping our spirits up during this lockdown number two by coming up with new recipes. I have long wanted to make something with smoky carrots and I’m glad I did. This carrot feta tart brightens up a gloomy weekend spend mostly indoors and transfers me to a dinner table with friends.
I was actually thinking this would be a great appetiser to serve in a crayfish party (it’s a nordic thing 🙂 ). And I’m sure it would taste even better shared with friends. Oh, how I miss my friends! I’m so lucky to have some really really good friends who’ve been checking on us during this difficult year and who I can trust completely. I save this recipe for you guys! and I can’t wait to make this to you and to see what you think.
I wonder how long it’s going to take for the situation to normalise and for being able to travel freely to see my friends. I wonder how many cakes and tarts I get to bake (and eat!) before that. For me baking has been a great way to relax and fight anxiousness this year. It’s also a way to escape for an hour or two. That’s while Keijo is taking care of little Erik and I get some space and something else to think about.
Just noticed BBC had released a story on how to survive a winter lockdown (https://www.bbc.co.uk/news/uk-54779286). Some sound advice there too. So in addition to baking, I’m going to remind myself not to be too hard on myself. Also, being kind to other people is a good advice in general, right? And I like the sound of a hot bath every Saturday from 3:30 to 4:30 with a glass of wine watching travel shows. Maybe Keijo and Erik could find some more things to do while I bake and batch, ha!
Friends, if you make this carrot feta tart before I get a chance to make it to you then let me know what you think?
Much love xx
Smoky Carrot Feta Tart and Fighting lockdown blues
Prep time
Cook time
Total time
Author: Antidote Kitchen
Ingredients
- FOR THE SHORTCRUST PASTRY:
- 200g plain flour
- 100g cold butter
- 2 tbsp cold water
- FOR THE RICOTTA & FETA SPREAD:
- 150g ricotta
- 100g feta
- 1tbsp olive oil
- FOR THE CARROTS:
- 2 medium carrots (I used multicoloured carrots)
- 2tbsp olive oil
- 1tbsp tamari
- 1tbsp Worcestershire
- ½tbsp liquid smoke
- 1tbsp maple syrup
- 1tsp smoked paprika, sea salt and garlic powder
Instructions
- Prepare shortcrust pastry or use shop-bought. Here's a simple recipe for it https://www.bbcgoodfood.com/recipes/shortcrust-pastry-case . To be honest, I often skip blind baking it but I believe it's recommended to avoid soggy bottom 😉
- Prepare the spread by mixing together feta, ricotta and olive oil in a food processor.
- Chop the carrots in round, thin slices. Heat up a frying pan and cook the carrot slices with 1tbsp olive oil over medium heat until softened (ca 10-15minutes)
- Mix together remaining olive oil and rest of the ingredients to make a sauce for the carrots. Mix in with the carrots and cook for another 5-10 minutes. Make sure to coat all the carrots.
- Spread the filling on top of your pastry case and top with the carrots.
- Oven bake in 200C for about 20-30minutes. Let cool and enjoy!