Roasted Carrot and Whipped Feta Pastry Tart
- Autumn
- Family Meals
Golden puff pastry topped with sweet roasted carrots and creamy whipped feta makes for a wonderfully simple lunch or light supper.
Ingredients
500g rainbow carrots, halved lengthways
1 tbsp olive oil
1 tbsp honey
1 roll of puff pastry
1 egg, whisked
sesame seeds
5g fresh thyme
For the Whipped Feta:
200g Yeo Valley Organic Natural Greek style yogurt
100g crumbled feta
1 lemon, zested
Serve: with pesto
Method
Heat the oven to 200C/180C fan. Trim off the carrot tops and put aside. Halve the carrots lengthways, add onto a roasting tray with olive oil, honey and seasoning.
Roast the carrots for 20-30 minutes until tender and golden.
To prepare the puff pastry, remove from the fridge and let rest for 10 minutes before unrolling onto a baking tray. Lightly score a border about 3 cm from the edges without cutting all the way through. Brush the pastry with the whisked egg and sesame seeds and thyme.
Bake according to the instructions until golden brown and puffed (around 15-20 min). Remove from the oven. If the centre has risen too much, gently press it down with a spoon. Allow to cool for 5-10 minutes.
Whilst your pastry is in the oven, in a food processor, mix yogurt, feta, lemon zest and seasoning. Blitz until creamy and smooth in texture.
Spread over the whipped feta yogurt onto the middle of the puff pastry until even. Top with an arrangement of roasted carrots and sprinkle over pesto.
In this recipe...
Natural Yogurt
10
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