I came across these beautiful purple carrots the other day in a local supermarket. Teamed with Feta they’d make a perfect quiche filling. Have a look around for them, but if you can’t find them you can always just use the regular orange type (or pre-cooked beetroot). This was a special collaboration with my friendsRosemarie Cruz and Julie Flestado. You can check out their blogs by clicking the links. This feature was published in Grapeshot Magazine Issue 7: Music.
1 purple carrot
1 tbsp olive oil
4x10cm shortcrust tart cases (or 1x20cm case)
100g Feta cheese, cut into cubes
Baby rocket, to serve
Pre-heat an oven to 180ºC. Line a baking tray with baking paper.
Slice the carrots into 2cm chunks. Lay them in a single layer on the tray and drizzle over the olive oil and sprinkle with salt to season. Roast the carrots for 20-30 minutes until tender, turning over halfway through the cooking time. If they look like they are browning too much, cover the tray with foil.
Place the tart cases onto another lined baking tray. Arrange the carrots and cheese in the shells. Beat the eggs with salt and pepper to taste. Pour the egg mixture over the base.
Place the tarts back into the oven and cook for 10-20 minutes until the egg is set and the tops are golden brown.
Serve warm with the rocket leaves on the side.
Keep reading for my Smoked Salmon and Pea, and Chocolate and Salted Caramel tarts.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 7|Volume 5| Music
Happy Cooking and Keep Smiling,