IN SEASON
Vegetarian option
CHANTENAY CARROT TARTE TATIN
2 tbsp olive or rapeseed oil Half a tsp raspberry balsamic vinegar, optional
2 sustainably caught salmon fillets
1 Cook the orzo in salted boiling water for 8 mins. Drain, toss in a splash of oil to stop it sticking, and leave to cool.
2 Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season with salt and pepper.
3 Mix in the cooled pasta (don’t over- mix or the pasta will turn completely pink). Taste and add more lemon juice and seasoning if needed.
4 Heat your grill and line the tray with foil. Place the salmon on the tray and season with salt and pepper. Grill for approximately 3-4 mins for a 2-3cm thick piece. Serve with the salad.
www.riverford.co.uk
These beautiful summer tarts not only taste great but look fantastic – a great way to showcase Chantenay carrots in all their glory.
SERVES 4
3 Divide the mixture into the 4 tins, making sure the bases are well covered with the caramel.
50g golden caster sugar 2 tbsp cider vinegar 1 tbsp balsamic vinegar 75g unsalted butter 1 spring fresh thyme, leaves only 6 cardamom pods, seeds removed 500g small whole Chantenay carrots 1 sheet ready rolled puff pastry 100g crumbled feta cheese Small green basil leaves and some black olives, halved, to garnish 4 non-stick tart tins, 10cm diameter
1 Preheat your oven to 200C / Gas 6.
2 Sprinkle the sugar in a frying pan and place over a medium heat, heat till the sugar burns a brown colour. Take off the heat and add the vinegars and then the butter, protecting your hand with a cloth, as it will splutter as it hardens. Stir over a low heat until melted and add the thyme leaves and cardamom pods and then remove from the heat.
4 Place the carrots down in the caramel, packing them in tightly. Cut out four circles of the pastry slightly larger than the tin size. Cover each tin with a pastry round, pushing the edge down around the carrots. Using the handle of a teaspoon helps to do this. Place the tins on a baking sheet and bake for 15-20 minutes until the pastry is golden brown and cooked through. Remove from the oven and cool slightly. Carefully turn out the tartes tatins.
5 Top with the olives and crumbled feta cheese, finishing with a drizzle of good balsamic vinegar. Serve with a fresh green salad
TIPS It is always best if you use all butter puff pastry, and if you do not want feta cheese you can use goats’ cheese and melt it under a grill as well. You could also substitute the cardamom with rosemary leaves.
www.chantenay.co.uk FOODLOVERMAGAZINE.COM | 21
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