Method

• 1.
  Grease a 18cm x 25cm fluted tart pan. Lightly dust a work surface with flour. Roll out pastry until 3mm thick, then use to line pan. Freeze for 1 hour.
• 2.
  Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 25 minutes or until just dry. Remove the weights and paper, and bake for a further 10 minutes or until golden and dry. Set aside.
• 3.
  Meanwhile, reserve 2 baby carrots to garnish. Cut off tops from remaining baby carrots and wash and reserve, then chop flesh into 3cm pieces. Place in a microwave bowl with regular carrots, then cover with plastic wrap and microwave on high for 10 minutes or until slightly tender. (Alternatively, steam in a colander set over a saucepan of simmering water for 20 minutes.) Drain liquid, then place carrots on a baking tray. Drizzle with 2 tbs oil, scatter with caraway seeds and season. Roast for 40 minutes or until caramelised and tender. Cool. Reduce oven to 160°C.

• 4.
  Whiz the carrot mixture in a food processor to a puree, scraping side of bowl. Add the eggs and sour cream, and whiz to combine. Pour into pastry shell and bake for 40 minutes or until filling is set. Cool completely.
• 5.
  Meanwhile, for the salsa verde, finely chop reserved carrot tops, then combine with all remaining ingredients in a bowl and season.
• 6.
  Using a vegetable peeler, thinly slice reserved 2 baby carrots and place in a bowl of iced water. Drain just before serving.
• 7.
  To serve, spread tart with labneh and scatter with dukkah, snow pea tendrils, salsa verde and thinly shaved carrots.