ROASTED CARROT TART
This simple carrot tart is so moreish! It uses everyday ingredients and is super easy to whip up.
Flaky puff pastry is topped with a feta and Greek yoghurt filling. Bake until almost set, then top with tender roasted carrots, a drizzle of honey and a sprinkle of cumin and thyme. Pop it back in the oven for a few minutes before slicing and serving.
Lamb sausages are the perfect accompaniment, and a great way to bulk up the meal. If you don’t eat meat, vegetarian sausages would be a great alternative (or just make two tarts instead!).
A generous handful of salad greens and drizzle of olive oil completes the meal nicely.
Tried this tart and loved it? This asparagus and prosciutto tart and mushroom and feta tart are similar!
ROASTED CARROT TART
This simple carrot tart features flaky puff pastry, a flavoursome feta and Greek yoghurt filling, and tender honey-roasted carrots. Delicious served with lamb sausages and a generous handful of salad greens.
Ingredients
CARROT TART
- 2 carrots
- 2 tsp olive oil
- 1 frozen puff pastry sheet, defrosted (150g/5.3oz)
- 1 egg
- 100 g feta cheese (3.5oz)
- 1/2 cup unsweetened Greek yoghurt (125ml)
- 1 Tbsp honey
- 1/4 tsp cumin seeds
- 1/4 tsp dried thyme
TO SERVE
- 6-8 good quality lamb sausages
- 80 g Mediterranean or baby rocket (2.8oz)
- 4 tsp olive oil
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line two large oven trays with baking paper.
PREPARE CARROTS AND PASTRY
Peel carrots and diagonally cut into 5mm / 0.2in thick slices. Place on one of the prepared trays, drizzle with oil and season with salt and pepper.
Place the pastry sheet on second prepared tray. Use a knife or pizza cutter to score a 1cm border around the edges (don’t cut all the way through). Prick the area within the border a few times with a fork. Place the egg in a medium bowl and use a fork to lightly whisk. Brush a little of the egg over the pastry. Place carrots in oven above pastry and bake for 15 minutes, until carrots are tender and pastry is puffed and golden.
Meanwhile, add feta and a spoonful of yoghurt to the egg and use an immersion blender to puree until fairly smooth. Alternatively, mash with a fork. Stir in remaining yoghurt and season with salt and pepper.
After removing pastry from oven, press down with a spatula before pastry cools.
COOK SAUSAGES
Place sausages on a rack set over a roasting dish and bake for 20-25 minutes, turning once, until browned and cooked through.
FINISH MAKING TART
Pour yoghurt filling onto pastry base (it should spread but stay within the border). Bake for 10 minutes, until filling has firmed up a little. Top with carrots, drizzle with honey and sprinkle with cumin seeds and thyme. Bake for a further 5-10 minutes, until golden and set.
SERVE
Cut tart into quarters and serve with sausages and rocket. Drizzle rocket and tart with oil.
Recipe Notes
WINE MATCH: Try a Pinot Noir
GLUTEN-FREE OPTION: Use gluten-free pastry. Make sure sausages are gluten-free.
INGREDIENT SWAPS / NOTES: I used Greek-style lamb sausages. If you want to add a couple of extra ingredients to the salad, try green beans (microwave, roast or pan fry until tender) and diced avocado.
STORING AND REHEATING: Tart and sausages can be stored together and reheated in the oven or microwave. Add rocket just before serving.
