Roasted carrot & whipped feta tart

Make the most of budgetfriendly carrots with this colourful veggie tart, topped with lemon rind curls and homemade carrot-top pesto

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

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 so 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.