carrots Archives

Beef recipes

Beef consommé

2 hours

Christmas recipes

Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Duck recipes

Crispy duck breasts with creamy kale and pickled fennel

20 minutes

Beef recipes

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

Carrot recipes

Sticky roast carrots in barley broth

45 minutes

Beef recipes

Oxtail with creamy polenta

5 hours

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Duck recipes

Duck ragú pie

4 hours

Preserves and

Pineapple pickle

10 minutes

Seafood recipes

Steamed mussel pot

10 minutes

Chunky roast vegetable-and-cheese tart

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

For the crust:

185 g flour
185 g chilled butter, cut into bits
185 g mature Cheddar, grated

For the roast vegetables:

1 medium cauliflower, broken into large florets
8 baby marrows, whole
8 whole yellow patty pans
4 medium carrots, peeled and cut into chunks
6 whole brown mushrooms, halved if large
3 - 4 T olive oil
Sea salt and freshly ground black pepper, to taste
Thyme, a few sprigs

For the filling:

6 extra-large free-range eggs
1 cup cream
250 g ricotta cheese, crumbled
100 g feta, crumbled
125 g mature Cheddar, grated
Sea salt and freshly ground pepper, to taste
2 - 3 T Parmesan, finely grated
Watercress, for serving

Method

Preheat the oven to 220°C.
To make the crust, process the ingredients in a food processor to form a dough. Press into a 30 cm loose-bottomed tart tin. Prick and freeze while preparing the roast vegetables and filling.
Arrange the vegetables on a large baking tray. Moisten with the olive oil. Season with salt and tuck in sprigs of thyme. Place in the oven. Remove the mushrooms after 10 minutes. Roast the remaining vegetables for a further 20 minutes, or until just cooked and starting to char. Season with pepper and allow to cool.
To make the filling, whisk the eggs with the cream. Stir in the cheeses. Add a little seasoning.
To assemble, arrange the vegetables on the tart base. Ladle over the cheese mixture and sprinkle with the Parmesan. Bake at 180°C for 30 minutes, or until just set. Serve with watercress and drizzle with olive oil.

Cook's note: It’s easy to sell a vegetarian meal when it’s made like this: heaps of veggies roasted until sweet, then covered in a cheesy filling and baked to rustic, golden brown perfection.

Discover more vegetable tart and quiche recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Chicken livers with carrot mash and crispy kale

Beef consommé

Naartjie-glazed gammon with blueberries and star anise

Crispy duck breasts with creamy kale and pickled fennel

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Sticky roast carrots in barley broth

Oxtail with creamy polenta

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Duck ragú pie

Pineapple pickle

Steamed mussel pot

Chunky roast vegetable-and-cheese tart

Chunky roast vegetable-and-cheese tart

Ingredients

Method