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Caramelized Carrot Tart with Carrot Top Salsa Verde

Caramelized Carrot Tart with Carrot Top Salsa Verde

Crispy tart crust filled with a caramelized roasted carrot mixture brushed with harissa labneh and topped with carrot top salsa Verde, dukkha, snow pea tendrils and thinly shaved carrots. Featuring Custom Culinary® Harissa Sauce.

Made with

What You'll Need

Yield: 4 servings

QTY INGREDIENT
   
Caramelized Carrot Tart
1 ea. Pie Crust, As prepared, 12x10" (Half Sheet Pan Sized)
½ c Custom Culinary® Harissa Sauce
16 oz. Carrots, roasted, 3"logs cut in half (sub recipe)
6 oz. Carrots, shaved, 1/4" thin
¼ c. Labneh, as purchased
1 T. Carrot Top Salsa Verde (sub recipe)
1 T. Dukkha Spice (sub recipe)
2 tsp. Tendrils, pea, fresh
   
Roasted Carrots
10 lbs. Carrots, whole, peel
½ c. Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate
¼ c. Oil, olive
1 T. Pepper, black
   
Carrot Top Salsa Verde
4 c. Carrot tops, chopped, finely
¼ c. Onion, red, minced
¼ c. Custom Culinary® True Foundations Vegetable Liquid Stock Concentrate
½ c. Vinegar, red wine
1 c. Oil, olive, extra-virgin, first cold pressed
1 T. Pepper, red, flakes
   
Dukkah Spice 
4 c. Hazelnuts, roasted, ground
½ c. Sesame seeds, white, toasted, ground
½ c. Corriander seeds, toasted, course ground
1 c. Walnuts, toasted, course ground
½ c.  Cumin seeds, toasted, ground
2 T. Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate

Preparation

CARAMELIZED CARROT TART
  1. Preheat oven to 350°F for 2-5 minutes.
  2. Cut the pie crust into 4 rectangles
  3. Place crust onto a parchment lined sheet pan
  4. Using the tines of the fork crimp the sides of the pastry
  5. Spoon on some harissa onto the middle part of each square of pastry
  6. Arrange the sliced roasted carrots down the middle of each pastry
  7. Bake the pastry for 10-15 minutes or until they are golden brown
  8. To plate mix the shaved carrot and carrot top salsa verde together
  9. Place one tart onto plate and a dollop of labneh onto plate
  10. Top labneh with remainder of harissa and a sprinkling of dukkha
  11. Place a mound of the carrots onto the plate and top with pea tendrils
  12. Add the warm tart to the plate and serve immediately.
 
ROASTED CARROTS
  1. Preheat oven to 400˚ F.
  2. Place peeled carrots into a bowl and season with base, oil and pepper.
  3. Arrange on sheet pan evenly and roast in the oven for 20-30 minutes or until the carrots are roasted and fork tender.
  4. Remove from the oven.
  5. Serve immediately, or cool and keep refrigerated and use as an ingredient in your favorite recipe.
 
CARROT TOP SALSA VERDE
  1. In a stainless steel bowl mix until all the ingredients come together.
  2. Place mix into a plastic storage container.
  3. Keep unused portion refrigerated.
 
DUKKAH SPICE
  1. Mix well to combine all ingredients together in a bowl and with a glove
  2. Place mix into a plastic storage container with a lid keeping only enough at room temperature for service time.
  3. Keep unused portion refrigerated.