Heritage carrot and ricotta tart recipe
 Vibrant and full of varied textures, this homemade vegetarian tart makes a great summer lunch or buffet table star. 300g/10½oz plain flour, plus extra to dust160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 300g/10½oz plain flour, plus extra to dust 160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 500g/1lb 2oz ricotta4 tbsp olive oil4 heritage carrots in different colours, peeled into ribbons1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds1 garlic clove, crushed3 lemons, juiced, plus zest of 1 lemon2 tbsp fresh coriander, to garnish salt and freshly ground black pepper 500g/1lb 2oz ricotta 4 tbsp olive oil 4 heritage carrots in different colours, peeled into ribbons 1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds 1 garlic clove, crushed 3 lemons, juiced, plus zest of 1 lemon 2 tbsp fresh coriander, to garnish salt and freshly ground black pepper Method To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge.Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour.To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7.In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth.Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so.Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve.