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Moroccan-Tinged Root Veg Tart with Chevre Recipe

Moroccan-Tinged Root Veg Tart w Chevre - Zest Byron BayServes 4-6

Ingredients

Gluten-free shortcrust pastry
1 sml bunch heirloom carrots
5 baby beetroot
110ml Zest Moroccan Spice paste
100-150g Chevre (fresh Goats Cheese)

Method

Cut the carrots lengthways in half and the beetroots into quarters.

Mix with Zest Moroccan Spice Paste and let sit for 30 minutes.

Meanwhile roll the pastry into a rectangle approximately 30cm by 25cm.

Spread the vegetable mix across the pastry leaving a 2cm border. Fold that border over the form sides to the tart and bake in the oven at 180°C for 30 minutes or until the pastry is browned and the vegetables are cooked.

Crumble the chevre over the tart and bake for an additional 5 minutes.

East Meets West
Created by: Zest Byron Bay

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Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties

Ingredients

Vindaloo Spiked Cornish Pasties - Zest Byron BayShortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

Filling
1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend

1 egg yolk mixed with 1 tsp milk for egg-wash

Method

For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

East Meets West
Created by: Zest Byron Bay