- 500g carrots, peeled and chopped
- 1 Tbsp extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- 1 cup barley flour
- applewood chips
- ½ cup beetroot juice
- 2 eggs
- 2 tsp psyllium husks
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 heads roasted garlic
- ½ cup mayonnaise
- 100g duck prosciutto, very finely sliced
- sliced chives, to garnish
Preparation time: 15 minutes
Cooking time: 40 minutes
1 Preheat oven to 200°C. Toss the carrots in extra virgin olive oil, then season with salt and pepper. Arrange in a roasting pan and bake for 30 minutes, until lightly caramelised. Meanwhile, put the barley flour in a bowl and smoke with Applewood. Cover with cling film and set aside for 10 minutes.
2 Combine the carrots, juice, eggs, psyllium, flour, baking powder and cinnamon in a food processor and purée until smooth. Spoon into a lined slice pan, reduce to 160°C and bake for 30-35 minutes, until firm to touch. Cool in the tin.
3 Slice the galette into bite-sized pieces, then mix the garlic and mayonnaise. Put the prosciutto on top and pipe on mayonnaise. Garnish with chives.