Roasted carrot, ricotta and herb tart

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Roasted_Carrot_Ricotta_Herb_Tart_Recipe_

Serves 4-6


Flour, for dusting
1 x 320g sheet of frozen puff pastry, thawed
350g thin carrots, scrubbed and sliced lengthwise into ½ cm-thick pieces
1 tbsp extra-virgin olive oil, plus extra to serve
Salt and black pepper
180g ricotta
1 tbsp fresh thyme leaves
100g feta, crumbled
2 garlic cloves, crushed


To serve:
Handful of fresh herbs, chopped (try parsley, chervil or tarragon, or a mixture)


  1. Preheat the oven to 220 ̊C/200 ̊C fan/ gas mark 7. Line a large baking tray with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry and place on the prepared baking tray.
  3. Using a small knife, lightly score a border around 1cm in from the edge of the of pastry, being careful not to cut all the way through. Use a fork to prick the pastry all over inside the border. Bake for 20 minutes until lightly golden, rotating the tray halfway through. Remove and allow to cool slightly.
  4. Meanwhile, place the carrots on a baking tray and toss with the olive oil. Season generously with salt and pepper, then spread out into a single layer. Roast the carrots for 15-20 minutes until the edges are golden brown but the carrots still retain their crunch.
  5. In a food processor, whizz together the ricotta, thyme, feta and garlic until smooth. Season with salt and pepper.
  6. Spread the ricotta mixture over the puff pastry sheet, leaving the border empty. Arrange the carrots in a neat single layer on top. Bake for 15-20 minutes until the carrots are tender and the edges of the ricotta are golden brown.
  7. Serve warm or at room temperature. Drizzle with some extra-virgin olive oil and scatter with fresh herbs to serve.

Per serving 426kcals, 28.6g fat (9.5g saturated), 32.6g carbs (4.1g sugars), 10.3g protein, 2.4g fibre, 0.424g sodium