- Roasted Carrot & Whipped Feta Tart.jpg (65.46 KiB) Viewed 15 times
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 800g carrots with tops
- 2 tsp olive oil
- 1 tsp za’atar
- 2 tsp honey
- 150ml virgin olive oil
- 2 garlic cloves, chopped
- 50g walnuts, chopped
- 40g grated parmesan
- 25g parsley, chopped, plus extra leaves to serve
- 200g feta, crumbled
- 150g Greek yoghurt
- 1 lemon, zested
- 500g block puff pastry
- 1 egg, beaten
Method
1. Heat oven to 200°C/Fan 180°C/Gas Mark 6. Cut off carrot tops and set aside. Halve carrots lengthways, toss in roasting tin with oil, salt and pepper. Roast for 25 - 30 minutes untl golden, the add za'atar and honey. Set aside.
2. Blitz carrot tops, virgin oil, garlic, walnuts, parmesan and parsley in a food processor. Season, put in a bowl. In clean food processor, blitz feta, yoghurt and most of zest. Season.
3. Roll pastry out into 40cm x 30cm rectangle. Score 2cm border around edges. Brush egg onto pastry. Bake for 15 - 20 minutes then gently press the middle down. Cool, then spread the feta mix in middle and place carrots on top. Drizzle with pesto, scatter with parsley and rest of zest. Cut into slices to serve.
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