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
- 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
- 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!