Roast vegetable & goat’s cheese filo tart

Serves 6 // Prep 30 mins // Cook 1 hour 10 mins INGREDIENTS 5 small parsnips, peeled 700g baby carrots, scrubbed, trimmed 1 tablespoon honey 2 teaspoons fennel seeds, crushed 150g baby spinach 400g reduced-fat fresh ricotta 100g soft goat’s cheese, crumbled 2 eggs, lightly whisked 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh thyme, plus extra sprigs, to serve 2 teaspoons finely grated lemon rind 6 sheets filo pastry 1 tablespoon olive oil METHOD Step 1 Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Cut the parsnips and any large carrots in half lengthways, reserving one of each. Leave small carrots whole. Place parsnip and carrot on the prepared tray. Drizzle with honey, sprinkle with fennel seeds and lightly spray with oil. Bake, turning halfway through cooking time, for 30-35 minutes or until tender and golden. Step 2 Meanwhile, place spinach in a large heatproof bowl and pour over enough boiling water to cover. Blanch for 30 seconds. Drain and refresh under cold running water. Drain, squeezing out excess water with hands. Finely chop. Step 3 Combine ricotta, goat’s cheese, egg, spinach, chives, thyme and rind in a large bowl. Season. Step 4 Spray oil over base and sides of a 20 x 30cm fluted tart tin with removable base. Place on a baking tray. Spray one sheet of filo lightly with oil, top with another filo sheet and repeat process until all used. Line the prepared tin with filo, allowing excess to overhang sides. Spoon ricotta filling into the base and use the back of a spoon to smooth the surface. Roll edges of filo over to form a border. Lay roasted vegies over ricotta filling and sprinkle with extra thyme sprigs. Bake for 30-35 minutes or until set. Step 5 Meanwhile, thinly slice reserved parsnip and carrot into discs. Heat olive oil in a large frying pan over medium-high heat. Cook parsnip and carrot, stirring, until crisp. Drain on paper towel. 6 Serve tart topped with vegetable crisps. RECIPE Chrissy Freer, Taste magazine PICTURE Jeremy Simons