Ingredients
- 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
Method
- 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.
- 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.
- 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.
The Roasted Carrot and Whipped Feta Tart is a perfect dish for those who want to indulge in a healthy and delicious meal. It is easy to make and is a great way to incorporate vegetables into your diet. The recipe involves roasting the carrots and whipping up a feta topping for the tart.
To make the dish, start by preheating your oven to 200C/180C fan/gas 6. Trim off the carrot tops, halve the carrots lengthways, toss with olive oil and seasoning, and roast for 25-30 minutes until tender and golden. Stir in za’atar and honey and set aside.
To make the whipped feta topping, add the reserved carrot tops and extra virgin olive oil to a food processor, season and blitz until finely chopped. Add garlic, walnuts, parmesan, and parsley, then pour in another splash of olive oil if needed. Transfer the mixture to a bowl and season to taste.
Clean out the food processor and add feta, yogurt, lemon zest and seasoning, and blitz until smooth and creamy. Put a large baking tray in the oven to heat up. Roll the puff 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 minutes until golden and puffed up.
Remove from the oven and press down the middle using the back of a metal spoon. Cool for 5-10 minutes, then spread the whipped feta over the middle and arrange the roasted carrots on top. Drizzle over the pesto and scatter over parsley and remaining lemon zest. Serve in slices.
The Roasted Carrot and Whipped Feta Tart is a perfect meal for any occasion, whether it be a quick lunch or family dinner. The flavors of the roasted carrots blend perfectly with the whipped feta, giving the dish a creamy and savory taste. It is a healthy and delicious meal that will leave you satisfied.