Carrot and Coriander Tart

Carrot and Coriander (Cilantro) Tart

Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

Carrot and Coriander (Cilantro) Tart

What you need to know about this Carrot and Coriander (Cilantro) Tart
  • I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.
  • Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.
  • Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.
  • I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.
  • This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.
What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

  • Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots
  • Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!
  • Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.
  • Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.
  • Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.
  • Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander (Cilantro) Tart

Carrot and Coriander Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water 

For the filling:

  • 450 g (1lb) carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons of runny honey
  • A large bunch (approximately 25 g or 1 oz) of fresh coriander
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel the carrots and chop into thin disks.    
  4. Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.
  5. Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
  6. Remove the carrot disks from the oven and put  in a bowl.  Add the cumin, ginger and ground coriander together with the honey.  Stir to combine and set aside to cool slightly.  
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh coriander.
  10. Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Petra @ Food Eat Love

Loved this recipe? Checkout the Recipe Index.

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Asparagus Quiche

Asparagus Quiche with Fresh Herbs

This Asparagus Quiche with Fresh Herbs is the perfect early summer lunch or supper recipe. In May and early June, bunches of seasonal fresh asparagus start to appear in the shops and it is time to look up recipes that make the most of it. It is the time of year when the weather becomes warmer and having a picnic or eating outside in the garden become more realistic prospects. It is also the time of year when outdoor concerts or plays, village fetes and sporting events start to take place. If you are looking for the perfect dish to take along to any of these, something easy, seasonal but luxurious, look no further than home-made Asparagus Quiche.

Asparagus Quiche

What you need to know about Asparagus Quiche with Fresh Herbs

  • I generally make my own pastry. It took me many years to realise how easy it is and I do think it tastes better than ready-made pastry. However, if making pastry is not your thing, or you have limited time, you can use ready-made shortcrust pastry. This will make this quiche even quicker and easier to make.
  • Make sure you use fresh asparagus. There are lots of different varieties, particularly if you go to a farmers market or farm shop, and any would be good in this recipe.
  • A great technique when you are preparing asparagus is to remove the base of each spear by bending it until it snaps. It will naturally break at the point where the woody and unpalatable stem meets the edible part of the spear.
  • Make sure you do not overcook the asparagus. This is the basic rule of cooking asparagus. You need to make sure it has a little “bite” and retains its unique flavour.
  • I generally flavour this quiche with a combination of dill and chives. However, you can choose any non-woody herbs that you prefer. Tarragon and lemon balm would also be excellent choices.
  • Mature cheddar is my cheese of choice in this quiche as I think it adds a bit of oomph to the asparagus without overpowering it. You can try other cheeses but I would steer clear of blue cheese.
  • You can eat this quiche either hot, warm or at room temperature. We will sometimes eat it hot with buttery boiled new potatoes for supper. It also is great at room temperature as part of a summer buffet or in a lunch box. If you are making it ahead of time, you can keep it in the fridge for a couple of days. Make sure that you bring it out of the fridge at least half an hour before you plan to eat it as it is not at its best if it is icy cold.
Asparagus Quiche

Other asparagus recipes

Every year, I look forward to early summer when fresh asparagus is in season. Nowadays, you can buy it all year round but I am a strong believer in eating seasonal, local food. This means that early summer is the time when I get to indulge my love of fresh asparagus. It is great treated simply, just steamed for a few minutes and then either eaten hot with butter or at room temperature with a simple olive oil and vinegar dressing. However, it is also a fantastic basis for quiches and savoury tarts. In addition to this Asparagus Quiche, I also make an Asparagus Tart, using ready-made puff pastry, which is fantastic quick and easy lunch or supper dish. I also make a cold Asparagus and Pea Soup with Chervil which is great on a hot summer day either as a light lunch or as a starter for a dinner party.

There are many different types of asparagus with variation in colour, the most common is green asparagus but you can get purple and white, and also the thickness of the stems. If you look in your local farmers’ market or farm-shop at this time of year, you might be lucky and find a variety of different types.

Asparagus and Pea Soup with Chervil

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Asparagus Quiche, some of my favourites from this are listed below.

Asparagus Quiche with Fresh Herbs recipe

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Asparagus Quiche

Asparagus Quiche

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

Asparagus Quiche with Fresh Herbs is the perfect early summer lunch, supper or picnic recipe – easy, seasonal, luxurious and great eaten hot or cold. 

Asparagus Quiche


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g fat (5 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 15 asparagus spears
  • a large bunch of fresh dill or herb fennel (2 tablespoons when chopped)
  • a large bunch of fresh chives (2 tablespoons when chopped)
  • Salt and pepper
  • 100 ml (4 fl oz) double cream
  • 2 eggs
  • 75 g (3 oz) Cheddar or other full-flavoured cheese

Asparagus Quiche


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4.  Next, prepare the asparagus spears.  Remove the base of each spear by bending it until it snaps.  It will naturally snap at the point where the thicker, less palatable base section starts. 
  5. Either steam the asparagus spears for three minutes or plunge them into boiling water for the same amount of time.  This will partially cook the spears but retain their crunch and flavour.
  6.  Place the part-cooked asparagus spears in the pastry case. 
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Grate the cheese and add to the mixture.  Then finely chop the dill (or herb fennel) and chives and also add to the bowl.  Season with salt and pepper and then pour it into the pastry case.  
  8. Place your quiche or flan dish in the oven and cook for 25 minutes.

Notes

This Asparagus Quiche can be eaten hot, warm or at room temperature.

Keywords: asparagus, quiche, dill, chives

This recipe has been shared on #CookBlogShare with the Peachicks Bakery and #Fiesta Friday with Fiesta Friday 

Loved this recipe? Checkout the Recipe Index.

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Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

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Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.


Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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