Carrot tart with tahini and cashew sauce

Ingredients:

• 1 sheet frozen puff pastry (half a 0.5 kg package), thawed
• 1/3 cup raw cashews
• 350 g small carrots (3-4 bunches), trimmed and cut in half lengthwise, if large +
  1/4 cup chopped carrot tops (or use parsley)
• 1/4 cup fresh cilantro, plus extra for serving
• 2 tbsp tahini
• 1 tbsp. white wine vinegar
• 1/4 cup + 1 tbsp freshly squeezed orange juice
• A pinch of smoked paprika
• 1 large egg, lightly beaten
• 1 tbsp. l. olive oil
• 1 tsp coriander seeds, crushed
• 1 teaspoon of sugar

Preparation:

1. Preheat oven to 220°C.
2. Place the cashews in a bowl and cover with hot water. Let sit for 30-45 minutes until the nuts soften, then drain.
3. Grind cashews in a blender together with carrot tops, cilantro, 2 tbsp. cold water, tahini, vinegar, 1 tablespoon of orange juice, paprika, 0.5 teaspoon of salt, a small amount of ground black pepper, and a couple of ice cubes, scraping the mixture down the sides of the bowl frequently until smooth. Refrigerate until ready to use.
4. Roll out the puff pastry on a sheet of parchment paper into a 28 cm square. Transfer the dough and parchment to a baking sheet. Use a knife to draw a border around the entire perimeter of the square, leaving 1 cm from the edges. Brush the edges with beaten egg. Prick the center of the dough with a fork.
5. Bake the dough until golden brown, 10-12 minutes. Remove from the oven and pierce the center of the dough with a small knife and press it with the bottom of a glass to level the crust. Return it to the oven and bake for another 8-10 minutes, until golden brown. Cool. If necessary, gently flatten the center again.
6. On a baking sheet, toss the carrots with olive oil, coriander, 1/2 teaspoon salt, and a pinch of ground black pepper. Bake in the oven, stirring once, until tender, 15-20 minutes. Cool.
7. In a small skillet over medium heat, bring the remaining 1/4 cup orange juice and sugar to a simmer and cook until syrupy, about 3 minutes. Spread the cooled crust with the cashew sauce and top with the carrots. Brush the carrots with the orange syrup. Sprinkle with cilantro. You can bake this tart with asparagus and beetroot filling.