Ingredients

2 sheets flaky puff pastry
1 bunch So Sweet bunched carrots
Olive oil
2 tablespoons honey
Salt and pepper
200g ricotta
1 egg
100g feta
2 cloves garlic
5 sprigs of thyme
1 tablespoon chives, chopped
¼ red onion, sliced thinly
Flour for dusting

Garnish – micro herbs and olive oil

Directions

1. Preheat oven to 180°C.

2. Roast your carrots, by scrubbing them, and peeling if needed. Slice the larger ones through the middle lengthwise.

3. In a roasting dish add carrots, a teaspoon of olive oil, honey, the leaves of ½ the thyme and seasoning.

4. Toss and roast in the oven until tender, turning over halfway through, the cool completely.

5. To prepare the pastry tart, sprinkle some flour on a bench, and overlap the pastry edges over each other by 1-2cm in the middle and seal using a rolling pin. Slice a little pastry off the top to make it into a rectangle and make sure the pastry will fit the carrots nicely, allowing for the edges as well.

6. Place the pastry on a lined baking tray and with a knife score a 1cm border, making sure not to go right through the pastry. Prick the middle of the pastry quite a few times with a fork so it doesn’t puff up when cooking. Bake for 10-20 mins until lightly golden on the edges.

7. Red onions – you can slice these and pop them in the oven with a little oil to roast to take the edge off. OR just slice very thinly and get ready to add on top of the filling (without cooking).

8. Make the filling by mixing the ricotta, chives, thyme, garlic, egg, generous pinch of salt and pepper and feta together. Reserve a little feta and thyme to sprinkle on top before cooking.

9. Spread the filling inside the border, top with onion, lay over the carrots and sprinkle with the extra thyme and feta.

10. Bake for 15-20 mins until golden. Top with micro herbs and a drizzle of olive oil and serve with a large salad and new potatoes.