Making this tart was a gamble for me as I am not a baker, in any way. I didn’t even have a rolling pin, thus had to use a can of garbanzo beans to roll it out haha. But, I’m pretty pleased with how this turned out! I used the coconut pie crust recipe from The Coconut Mama. The only variation was that I did not add honey, because I wanted a more savory crust. It was a little crumbly, but I just blame that on my lack of baking skills 🙂 This gluten-free tart hits all the flavor notes: sweet from the carrots, tangy from the balsamic reduction, herby and garlicky from the pesto, and creaminess from the goat cheese. This would be a great appetizer for a group!
I’ve made this pesto a bazillion times with varying herbs and nuts, and you can get the full recipe on this post here. Today, I used basil to make a more traditional pesto. The balsamic reduction was an afterthought, but I’m so glad I thought of it! It really tied the flavors together. I never knew how easy it was to make a balsamic reduction (literally just pour balsamic vinegar in a saucepan and let it cook off the vinegar until it’s thick and more sweet. Don’t mind the vinegar fumes burning your throat and nostrils.)
[lt_recipe name=”Roasted Carrot and Pesto Tart with Balsamic Reduction” servings=”2″ prep_time=”30M” cook_time=”50M” total_time=”80M” difficulty=”Medium” summary=”Delicious coconut flour tart topped with roasted carrots, basil pesto, goat cheese, and a balsamic reduction.” print=”yes” image=”https://www.veggiesthenwine.com/wp-content/uploads/2018/05/IMG_7812-290×300.jpg” ingredients=”1 c fresh basil;1/3 c raw walnuts;1/4 c nutritional yeast or parmesan cheese;3 cloves garlic;1/4 c extra virgin olive oil;Juice from 1/2 lemon;1 tsp salt, or to taste;1/4 tsp pepper;3/4 c coconut flour;1/2 c grass-fed butter, melted;2 eggs;1/4 c goat cheese;1/4 c balsamic vinegar;7-8 small rainbow carrots” ]Preheat oven to 425-450 F.;Toss rainbow carrots with olive oil and salt. Roast in oven 30-40 minutes, checking periodically. They should get a little browned. ;Pesto: Combine the basil, walnuts, nutritional yeast, garlic, olive oil, lemon, salt, and pepper in a food processor and pulse until mostly smooth.;Follow directions for coconut flour tart on The Coconut Mama website (see above text).;Pour balsamic vinegar into a small saucepan and turn on high. Watch for the vinegar to burn off and become sticky, about 5-8 minutes.;Assemble cooked tart with a layer of pesto, roasted carrots, goat cheese, and a drizzle of balsamic reduction.[/lt_recipe]
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