Active Time
25 MIN
Total Time
1 HR
Serves : 4 to 6

How to Make It

Step 1    

Make the puree Preheat the oven to 400°. In a large bowl, toss the carrots with the garlic, olive oil, curry powder and turmeric and season with salt. Transfer to a large rimmed baking sheet and roast for about 30 minutes, until the carrots are very tender. Scrape into a food processor and let cool slightly. Puree the carrots, garlic and olive oil until smooth; season with salt. 

Step 2    

Meanwhile, make the toppings On a large rimmed baking sheet, toss the tomatoes with the 2 tablespoons of olive oil, the honey and coriander; season with salt. Roast for about 20 minutes, until the tomatoes are softened and lightly browned in spots. Let cool completely. 

Step 3    

Spread the carrot puree on the buckwheat flatbreads 
and top with the roasted tomatoes. Garnish with pistachios, drizzle with olive oil and season with salt; serve. 

Chef's Notes

1. Raw, unprocessed honey can be found at most health food stores and on

2. Get the Buckwheat Flatbread recipe here.

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