carrot tart with carrot tops and dukkha

Pastry

200g tapioca starch

150g almond meal

½ tsp pink himalayan salt

60g ghee/purified coconut oil

60ml filtered water

1 egg

Filling

1 bunch dutch carrots, roasted

500g carrots, roasted

60g macadamia nuts

80g ghee/purified coconut oil

3 eggs

1 tsp himalayan salt

½ tsp caraway seeds

To serve

cococonut yoghurt

rocket

capars

carrot tops, finely chopped

red wine vinegar

extra virgin olive oil

dukkha

marigold petals

To make the pastry preheat oven to 150 degrees fahrenheit/302 celsius. In a large bowl add all the dry ingredients. Mix well together. Add the remaining ingredients mix to for a dough. Roll out between to sheets of non-bleached baking paper. Gently press into a lightly greased tart tin.

To make the filling place all ingredients into a high-speed bender. Blend until smooth. Pour into pastry shell. Bake for 45-50 minutes or until cooked through. Allow to cool completely before removing from tin.

To serve, spoon dollops of coconut yoghurt, followed rocket, caper, carrot tops, vinegar, oil and dukkha. Enjoy!