The Best Roasted carrot & whipped feta tart Recipe

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Make the most of cheap carrots with this colorful veggie dessert with lemon rind curls and homemade carrot-top pesto. 

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Ingredient

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– large bunch of carrots with tops (about 800g) – 2 tsp olive oil – 1 tsp za’atar – 2 tsp honey – 125-150ml extra virgin olive oil – 2 garlic cloves, roughly chopped – 50g walnuts, roughly chopped – 40g grated parmesan or vegetarian hard cheese – 25g parsley, roughly chopped, plus whole leaves to serve – 200g feta drained and crumbled (vegetarian, if needed) – 150g Greek yogurt – 1 lemon, zested – 500g block puff pastry – 1 egg, beaten

Ingredient

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Set the oven to 200C/180C fan/gas 6. Remove the tough stems from the carrot tops and set them away.  

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Step 1

Instructions

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Cut the carrots in half lengthwise and add olive oil and salt to a roasting pan. Stir occasionally to avoid sticking as they bake for 25–30 minutes.  

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Step 2

Combine the honey and za'atar, then set it away. Put the extra virgin olive oil and the carrot tops that you saved into a food processor. 

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Step 3

To make the food very small, season it and blitz it, stopping to scrape down the sides every so often. Pulse the garlic, walnuts, Parmesan, and parsley together after adding them.

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Step 4

Additional olive oil if needed. Once in a bowl, season to taste. Mix salt, yogurt, feta, and most of the lemon zest in a clean food processor.  

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Step 5

Blend to a creamy consistency. Place a large baking sheet in the oven to heat. Roll the dough into a 40-by-30-cm square on baking paper.   

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Step 6

Use a sharp knife to make a 2 cm line around the edge. Spread the beaten egg over the dough and then add a big pinch of sea salt around the edges. 

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Step 7

To carefully place the pastry on the hot baking sheet, use the paper to help you. Bake for 15 to 20 minutes, or until golden and puffy. 

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Step 8

The middle should be lightly pressed with the back of a metal spoon after baking. Put roasted carrots on feta and let it cool for 5–10 minutes.   

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Step 9

Spread the pesto on top, then sprinkle the parsley and the rest of the lemon zest on top. Cut the dish into slices to serve.  

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Step 10

Healthy Double cheese & spring vegetable tart Recipe 

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