Roasted Carrot and Ricotta Tart
Sweet baby carrots taste even better when roasted. Both vegetarians and meat eaters will love this seasonal tart. Hands-on time 15min. Cooking time about 40min. Serves 4 as a main, 6 as a side
◆ 500g (1lb 2oz) baby new season carrots, trimmed and left unpeeled
◆ 1tbsp olive oil
◆ 1tbsp fresh tarragon leaves, chopped
◆ 320g pack ready-rolled puff pastry
◆ 250g (9oz) ricotta
◆ 2tsp runny honey, plus extra to serve (optional)
◆ 25g (1oz) vegetarian Italian-style hard cheese or pecorino, finely grated, plus extra shavings to serve
◆ A little milk or beaten egg, to brush
◆ 1tbsp pumpkin seeds, toasted, to serve
1 Preheat oven to 200°C (180°C fan) mark 6.
Put the carrots in a large roasting tin and drizzle over the oil, toss to coat. Scatter with half of the tarragon and season well. Roast for 20min or until just tender. 2 Meanwhile, unroll the sheet of puff pastry on to a baking sheet. Score a 1.5cm (⅔in) border around the edge and prick the centre (the area within the border) all over with a fork. Bake in the oven for 20min, then remove from the oven and gently press down the middle. 3 Beat the ricotta with 1tsp of the honey and some seasoning, and mix in the finely grated cheese. Spread out on the base of the pastry case within the border. Brush the
pastry border with a little milk. Arrange the carrots on top of the cheese mixture, drizzle with the remaining honey and season. 4 Bake in the oven for a further 20min or until the pastry is golden and crisp, and cooked through. 5 To serve, scatter with the pumpkin seeds, cheese shavings and remaining tarragon. Drizzle with more honey, if you like. PER SERVING (for 6) 347cals, 9g protein, 24g fat (12g saturates), 23g carbs (7g total sugars), 4g fibre GET AHEAD Bake the tart up to a few hours ahead, and then keep at room temperature. Can be served warm or cool.