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Roasted Winter Root Vegetable Tart with Herb Cashew Cream
Roasted Winter Root Vegetable Tart with Herb Cashew Cream

Roasted Winter Root Vegetable Tart with Herb Cashew Cream
A sophisticated tart featuring seasonal root vegetables and a creamy herb-infused cashew topping.
Roasted Winter Root Vegetable Tart with Herb Cashew Cream
Ingredients:
1
Servings
  • 200
    g
     puff pastry
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    g
     beetroot
  • 50
    g
     cashew
  • 10
    ml
     lemon juice
  • 10
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Winter Root Vegetable Tart with Herb Cashew Cream
Instructions:
  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry on a floured surface and place it in a tart tin.
  3. Peel and slice the carrot, parsnip, and beetroot into thin rounds.
  4. Toss the vegetables with olive oil, salt, and thyme.
  5. Arrange the vegetables on the pastry base in an overlapping pattern.
  6. Bake for about 30 minutes until the pastry is golden and the vegetables are tender.
  7. Soak cashews in hot water for at least 15 minutes, then drain.
  8. In a blender, combine soaked cashews, lemon juice, garlic, and a pinch of salt.
  9. Blend until smooth and creamy, adding water if necessary to reach desired consistency.
  10. Drizzle the herb cashew cream over the baked tart before serving.
Nutrition Per Serving 528 g Per 100g
Energy 1314.8 kcal 249 kcal
Protein 22.4 g 4.2 g
Fibre 17.8 g 3.4 g
Salt 2.7 g 0.5 g
Sugar 20.4 g 3.9 g
Carbohydrates 141.1 g 26.7 g
Fat 82.7 g 15.7 g
Environmental Per Serving 528 g Per 100g
CO2 5.5 kg 1.0 kg
Water 3.9 l 0.7 l
  • 200
    g
     puff pastry
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    g
     beetroot
  • 50
    g
     cashew
  • 10
    ml
     lemon juice
  • 10
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Roll out the puff pastry on a floured surface and place it in a tart tin.

Peel and slice the carrot, parsnip, and beetroot into thin rounds.

Toss the vegetables with olive oil, salt, and thyme.

Arrange the vegetables on the pastry base in an overlapping pattern.

Bake for about 30 minutes until the pastry is golden and the vegetables are tender.

Soak cashews in hot water for at least 15 minutes, then drain.

In a blender, combine soaked cashews, lemon juice, garlic, and a pinch of salt.

Blend until smooth and creamy, adding water if necessary to reach desired consistency.

Drizzle the herb cashew cream over the baked tart before serving.

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