Serve this luscious savory tart as a vegetarian appetizer or as an accompaniment to roast dishes. Try to use organic carrots, as they are more flavorful.

Ingredients: (Serves 4-6)

• ½ recipe basic crust
• 1 large egg, lightly beaten
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 1 garlic clove, crushed
• 675 g/1½ lb organic carrots, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried mint
• 1 teaspoon caster sugar
• ½ teaspoon salt
• Freshly ground black pepper
• 120 ml/4 fl oz whipping cream
• 1 large egg
• 1 large egg yolk
• Fresh mint leaves

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry dough and line a 23-cm/9-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg.

Return to the oven for 10 minutes. Transfer to a wire rack to cool. Heat the butter and olive oil in a heavy-bottomed saucepan. When the oil is hot, add the onion and garlic and saute for 10 minutes over low heat. Steam the carrots for 10 to 15 minutes, until soft. Add the carrots to the onions.

Stir in the lemon juice, mint, sugar and salt and pepper. Cook over low heat for 2 minutes. Remove from the heat. Add 60 ml/2 fl oz of the cream to the carrot mixture. Using a handheld blender, carefully puree the carrot mixture until smooth. Set aside. Whisk the egg and egg yolk together with the remaining cream. Combine with the carrot puree. Spoon the filling into the crust and bake for 25 minutes, or until the filling is set. Garnish with fresh mint leaves and serve warm.