Carrot Pesto Tarts
These Carrot Tarts with Sunflower Seed Crust are a delightful fusion of earthy flavors and beautiful presentation. The rich, nutty sunflower seed crust serves as the perfect base for the creamy, herby carrot pesto filling. Topped with delicate carrot ribbons arranged in a spiral, these tarts are both visually stunning and delicious. Whether you’re serving them as an appetizer, a light meal, or a unique side dish, they’re sure to impress.
Ingredients
For the Sunflower Seed Crust:
- 1 cup raw sunflower seeds
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp cold water
- 1 tsp salt
- 1 tsp garlic powder
For the Carrot Pesto Filling:
- 2 medium carrots peeled and chopped
- 1/4 cup basil leaves
- 2 tbsp olive oil
- 2 tbsp parmesan cheese grated
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp black pepper
For the Carrot Ribbons:
- 2 medium carrots peeled and shaved into thin ribbons using a vegetable peeler
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the 1 cup raw sunflower seeds until they form a coarse meal. Add the 1/2 cup all-purpose flour, 2 tbsp olive oil, 2 tbsp cold water, 1 tsp salt, and 1 tsp garlic powder. Pulse until the dough begins to come together.1 cup raw sunflower seeds, 1/2 cup all-purpose flour, 2 tbsp olive oil, 2 tbsp cold water, 1 tsp salt, 1 tsp garlic powder
- Lightly grease your tart pans. Press the dough into the bottom and up the sides of the pans, creating an even layer. Use a fork to prick the bottom of the crust to prevent bubbling during baking.
- Bake the crusts for 10-12 minutes, or until golden brown. Let them cool slightly before adding the filling.
- Bring a small pot of water to a boil and blanch the chopped 2 medium carrots for 3-4 minutes until they are slightly tender but still bright orange. Drain and let them cool.2 medium carrots
- In a food processor, combine the blanched carrots, 1/4 cup basil leaves, 2 tbsp olive oil, 2 tbsp parmesan cheese, 1 clove garlic, 1 tbsp lemon juice, 1 tsp salt, and 1 tsp black pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as necessary. The pesto should be savory and slightly tangy from the lemon juice.1/4 cup basil leaves, 2 tbsp olive oil, 2 tbsp parmesan cheese, 1 clove garlic, 1 tbsp lemon juice, 1 tsp salt, 1 tsp black pepper
- Spoon the carrot pesto filling into each tart shell, spreading it evenly.
- Heat the 1 tbsp olive oil in a small pan over medium heat. Add the ribboned 2 medium carrots, season with 1 tsp salt and 1 tsp black pepper, and sauté for 2-3 minutes, just to soften slightly.2 medium carrots, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
- Arrange the sautéed carrot ribbons in a spiral pattern on top of the pesto filling, starting from the center and working outward.
- Place the tarts in the preheated oven and bake for an additional 12-15 minutes, or until the filling is heated through and the carrot ribbons are tender.
- Remove from the oven and let the tarts cool slightly before serving.