Roasted Carrot and Whipped Feta Tart

Sun, 2 June 2024

INGREDIENTS:

800g carrots with tops attached
2tblsp olive oil
Salt and pepper
2tblsp honey
1tblsp zaatar
Roll of premade puff pastry
1 egg beaten

For the carrot parsley pesto:
150ml extra virgin olive oil
Salt and pepper
2 cloves crushed garlic
50g chopped walnuts
40g grated parmesan
25g parsley

For the whipped feta:
200g feta cheese
150g Greek yoghurt
1 lemon zested

METHOD:

1. Preheat the oven to 200C.
2. Trim the tops off the carrots and set aside to use to make the pesto.
3. Clean the carrots and cut lengthways. Place in a bowl and drizzle with olive oil and season
with salt and pepper. Place on a parchment-lined roasting tray and roast for 25 minutes till
tender, stirring halfway through. Remove and drizzle through the honey and zaatar.
4. Place the roll of puff pastry on a baking tray and score the edges around 2cms in.
5. Brush with the egg wash and place in a preheated oven for 18/20 mins.
6. Remove from the oven and push down with the back of a spoon set aside to cool.
7. To make the pesto, place the clean, dried carrot tops into a food processor with the extra
virgin olive oil and blitz. Scrape down the sides, season with salt and pepper and add the garlic,
walnuts, parmesan and parsley. You may also add extra virgin oil if needed.
8. In another bowl whip the feta and Greek yoghurt together and season with salt and pepper
and add the lemon zest.
9. Spread the feta mix over the puff pastry. Place the roasted carrots on top. Drizzle over the
carrot parsley pesto and serve with a green leaf salad