Balsamic Fig and Mushroom Tart
with Honey Roasted Carrots and Flaked Almonds
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
3 unit(s)
Carrot
40 grams
Fig Jam
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
180 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge to allow it to come up to room temperature.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
Meanwhile, in a medium bowl, combine the creme fraiche and cheese. Season with salt and pepper, then set aside.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the balsamic vinegar and and cook until caramelised, 1-2 mins more. Stir through the fig jam, then transfer to a small bowl.
Return the (now empty) frying pan to high heat. Melt the butter (see pantry for amount), then add the mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the garlic and cook for 1 min more, then remove from the heat.
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy sauce over the base of the tart, then top with the mushrooms and balsamic onions.
Return the tart to the top shelf of your oven and bake until golden brown, 10-12 mins.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.
Slice up the mushroom tart, then share between your plates. Scatter over the flaked almonds.
Serve the roasted carrots alongside.
Enjoy!
