Honeyed Carrot Tart

Serves 4

The Tart

• Your favourite shortcrust pastry to line a tart tin measuring 36cm x 13cm

• 100g carrot, finely grated

• 60g ground almonds

• 2 egg yolks

• 1 whole egg

• 150ml pouring cream

• 60g cooled, melted butter

• 1/2tsp freshly grated nutmeg

• Sea salt and freshly ground black pepper to taste

Roast Honeyed Carrots

• 3 bunches small heirloom carrots, each a different colour

• Honey

• Extra virgin olive oil

• 12 fresh thyme sprigs

• Sea salt flakes and freshly ground black pepper

For the roast honeyed carrots, preheat your oven to 180C. Wash and scrub carrots, trim tops, and if large, cut in half lengthways. Lay on a baking tray lined with parchment paper, drizzle with honey and olive oil, scatter with sprigs of thyme, season with salt and pepper, and put into the oven for 15-20 minutes until just tender. Remove from oven and turn up to 200C.

Meanwhile, line your tart tin with the pastry, cover with parchment paper, and fill with baking beans. After taking the carrots out of the oven, put the pastry-lined tin into the oven and bake for 20 minutes.

Remove paper and beans, and lower oven to 180C. Mix remaining ingredients together and pour into pastry case. Bake for 15-20 minutes until the filling has set and developed a soft golden crust. Remove from oven, top with roast honeyed carrots, drizzle with any juices, and serve.