Roasted carrot & whipped feta tart
Prep
30 mins
Cook
50 mins
Servings
8
Difficulty
Medium
This is one of my go to tarts when I want something that looks impressive but doesn't require much fussing around. Roasted carrots get sweet and tender while you prep everything else, and the whipped feta is so creamy you'd never guess it's actually quite good for you with all that protein and probiotics from the yogurt. The whole thing comes together in about an hour and uses just a block of puff pastry to do the heavy lifting, so there's minimal skill required. It's perfect for feeding a crowd or meal prepping, and honestly tastes even better the next day when all those flavors have had time to get cozy together.
Ella x
Ingredients
- 1 largebunch of carrots with tops(about 800g)
- 2 tspolive oil
- 1 tspza’atar
- 2 tsphoney
- 1125-150ml extra virgin olive oil
- 12 garlic cloves roughly chopped
- 50 gwalnuts roughly chopped
- 40 ggrated parmesan or vegetarian hard cheese
- 25 gparsley roughly chopped(plus whole leaves to serve)
- 200 gfeta drained and crumbled(vegetarian, if needed)
- 150 ggreek yogurt
- 11 lemon zested
- 500 gblock puff pastry
- 11 egg beaten
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Trim off the carrot tops, discarding any tough stems, then set aside. Halve the carrots lengthways, tip into a roasting tin and toss with the olive oil and some seasoning. Roast for 25-30 mins until tender and golden, stirring once or twice to ensure they don’t stick. Stir in the za’atar and honey, and set aside.
- 2
Meanwhile, tip the reserved carrot tops and extra virgin olive oil into a food processor. Season and blitz, scraping down the sides occasionally until finely chopped. Add the garlic, walnuts, parmesan and parsley, and pulse until combined. Pour in another splash of olive oil, if needed. Transfer to a bowl and season to taste. Clean out the food processor, then tip in the feta, yogurt, most of the lemon zest and some seasoning. Blitz until smooth and creamy.
- 3
Put a large baking tray in the oven to heat up. Roll the pastry out on a sheet of baking parchment into a roughly 40 x 30cm rectangle. Gently score a 2cm border around the edge using a sharp knife. Brush the beaten egg all over the pastry and sprinkle a large pinch of sea salt around the border. Carefully slide the pastry onto the hot baking tray using the parchment to help you, and bake for 15-20 mins until golden and puffed up. Remove from the oven and gently press the middle down using the back of a metal spoon. Cool for 5-10 mins, then spread the whipped feta over the middle and arrange the roasted carrots on top. Drizzle over the pesto, scatter over the parsley and the remaining lemon zest, and cut into slices to serve.
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