Roasted Carrot and Whipped Feta Puff Pastry Tart

Name: Roasted Carrot and Whipped Feta Puff Pastry Tart
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: 1 large bunch large bunch of carrots with tops; 500 g block puff pastry; 200 g feta, drained and crumbled; 150 g Greek yogurt; 125-150 ml extra-virgin olive oil; 2 tsp olive oil; 2 cloves garlic, roughly chopped; 50 g walnuts, roughly chopped; 40 g grated Parmesan or vegetarian hard cheese; 25 g parsley, roughly chopped, plus leaves to serve; 1 lemon, zested; 1 tsp za'atar; 2 tsp honey; 1 egg, beaten

This savory puff pastry tart layers honey-roasted carrots with creamy whipped feta and a bright carrot-top walnut pesto. It is crisp, colorful, and impressive enough for entertaining while still being simple to make at home.

Servings8 Portions

Prep Time30 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

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

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Cut the leafy tops from the carrots, discard any tough stems, and reserve the tender leaves for the pesto. Halve the carrots lengthwise, place them in a roasting tin, and toss with olive oil, salt, and black pepper. Roast for 25-30 minutes, turning once or twice, until tender and lightly caramelized. Toss the hot carrots with za'atar and honey, then set aside.

Make the carrot-top pesto while the carrots roast. Add the reserved carrot tops and extra-virgin olive oil to a food processor and blend until finely chopped, scraping down the sides as needed. Add the garlic, walnuts, Parmesan, and chopped parsley, then pulse until combined; loosen with a little more oil if the pesto is too thick. Season to taste and transfer to a bowl.

Clean the food processor, then add the feta, Greek yogurt, most of the lemon zest, and a pinch of black pepper. Blend until smooth, creamy, and spreadable. Taste before adding salt, as feta is already salty.

Place a large baking tray in the oven to heat. Roll the puff pastry on baking parchment into a rectangle about 40 x 30 cm. Lightly score a 2 cm border around the edge without cutting all the way through. Brush the pastry with beaten egg and sprinkle the border with a small pinch of sea salt.