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Carrot coconut mustard tart

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 379 kcal / serving

Instructions

  • 1.   For the crust: In a large bowl, mix the flour, almond powder, and salt. Add the cumin. Melt the coconut oil in the microwave. Add the coconut oil and water to the bowl. Add the rosemary. Form a ball and roughly roll out on a floured baking paper. Put in the fridge.
  • 2.   For the filling: In a small bowl, mix the coconut cream and mustard. Peel the carrot and cut it into slices.
  • 3.   Preheat your oven to 180°C (350°F).
    Take the crust out of the refrigerator.
  • 4.   Spread the cream on the crust, then cover with carrot slices.
    Sprinkle with pumpkin seeds.
  • 5.   Fold the edges of the tart roughly.
    Bake in a preheated oven for 30 to 35 minutes at 180°C (350°F).

Ingredients for servings

  • Pour la pâte (essayez la farine complète !) :
  • 30 g of flour
  • 10 g of almond powder
  • 15 ml of water
  • 1 tablespoon of coconut oil
  • ½ teaspoon of ground cumin
  • 1 teaspoon of dried rosemary
  • Pour la garniture :
  • 1 teaspoon of mustard
  • 1 teaspoon of coconut cream
  • 1 carrot
  • 1 tablespoon of pumpkin seed

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    379 kcal
    19 %
  • Fat
    25,18 g
    36 %
  • of which saturated
    13,72 g
    69 %
  • Carbohydrates
    27,41 g
    11 %
  • of which sugar
    4,9 g
    5 %
  • Protein
    9,7 g
    19 %
  • Fibers
    4,31 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.