Carrot Tart
Servings 8 Servings
Ingredients
- 1 400g TODAY® Original Puff Pastry, thawed
- 50 g basil pesto
- 500 g rainbow carrots, cut in half lengthways
- 3 sprigs rosemary
- 4 sprigs thyme
- 3 Tbsp (45ml) Olive oil
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
Instructions
- Preheat the oven to 180 °C.
- Unroll the pastry and place the pastry sheet onto a lined baking tray. Score a 1cm edge around the rectangle sheet of pastry, spread the pesto over the pastry, avoiding the edge.
- Place the carrots over the pesto, and top with the fresh herbs. Drizzle over the olive oil and season with salt and pepper.
- Bake for 30 minutes.
- Remove from the oven, slice and serve.