Carrots of all colors are available during the late fall and winter growing seasons in South Florida farmers markets. This recipe uses both carrots and their flavorful green tops to make a pesto.
Ingredients
- 1 recipe pate brisee for single-crust pie
- 5-6 carrots with tops, multicolored if available
- 3/4 cup carrot tops, or substitute fresh parsley
- 2 tablespoons fresh tarragon, or 1 teaspoon dried tarragon
- 1 large clove garlic, peeled
- Salt and pepper to taste
- 1 8-oz. container creme fraiche
About this recipe
Makes 1 9-inch tart or 4-6 smaller tarts. If your carrots don't have tops, use fresh parsley.
Instructions
Preheat oven to 375 degrees. Prepare pastry. Roll out and line tart pan or pans with pastry. Refrigerate while preparing the carrots and filling. Slice carrots in desired shapes – disks, strips or wedges – aiming for the same thickness whichever shapes you choose. Prepare pesto: Combine carrot tops or parsley, tarragon, garlic, salt and pepper in food processor. Process, scraping down sides of bowl with a spatula as necessary. Stir greens into creme fraiche. Spread mixture on the bottom of tart dough, then arrange cut carrots decoratively on top. Bake for 35-40 minutes, or until crust is pale gold and carrots are roasted. Serve warm or at room temperature.
