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.
Ingreadient
- 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
- 10 lbs. Carrots, whole, peel
- ½ c. Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate
- ¼ c. Oil, olive
- 1 T. Pepper, black
- 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
- 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
Direction
- Preheat oven to 350°F for 2-5 minutes.
- Cut the pie crust into 4 rectangles
- Place crust onto a parchment lined sheet pan
- Using the tines of the fork crimp the sides of the pastry
- Spoon on some harissa onto the middle part of each square of pastry
- Arrange the sliced roasted carrots down the middle of each pastry
- Bake the pastry for 10-15 minutes or until they are golden brown
- To plate mix the shaved carrot and carrot top salsa verde together
- Place one tart onto plate and a dollop of labneh onto plate
- Top labneh with remainder of harissa and a sprinkling of dukkha
- Place a mound of the carrots onto the plate and top with pea tendrils
- Add the warm tart to the plate and serve immediately.
- Preheat oven to 400˚ F.
- Place peeled carrots into a bowl and season with base, oil and pepper.
- Arrange on sheet pan evenly and roast in the oven for 20-30 minutes or until the carrots are roasted and fork tender.
- Remove from the oven.
- Serve immediately, or cool and keep refrigerated and use as an ingredient in your favorite recipe.
- In a stainless steel bowl mix until all the ingredients come together.
- Place mix into a plastic storage container.
- Keep unused portion refrigerated.
- Mix well to combine all ingredients together in a bowl and with a glove
- Place mix into a plastic storage container with a lid keeping only enough at room temperature for service time.
- Keep unused portion refrigerated.
