Easy Vegetable Tart with Carrots, Fennel and Chèvre

1/3 cup (80ml) vegetable oil

4 eschalots, thinly sliced

4 garlic cloves, thinly sliced

1 lemongrass stalk, halved and bruised

2 kaffir lime leaves

5cm piece (25g) ginger, thinly sliced

5cm piece (25g) galangal, finely grated

1/2 bunch coriander, stems finely chopped, leaves picked and finely chopped

1 long red chilli, finely chopped, plus extra to serve

2 tbs fish sauce

2 tbs sambal oelek

500g ripe tomatoes, finely chopped

200g grape tomatoes

1kg pot-ready pipis, purged

Lime wedges, to serve

Heat oil in a wok over high heat. Add eschalot, garlic, lemongrass, lime leaves, ginger, galangal, coriander stems, and chili, and cook for 5-6 minutes or until caramelised and fragrant. Add fish sauce, sambal oelek and tomatoes, and cook for 6-8 minutes until softened and juicy. Add the pipis, cover with a lid and cook for 6-7 minutes until the pipis have opened. Discard any unopened pipis. Serve topped with extra chilli, coriander leaves and lime wedges.