Carrot Tart

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Carrot Tart

Total Time 45 minutes
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.

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Jump to Recipe Print Recipe

Carrot Tart

Servings
Makes

8 Servings

Difficulty
Difficulty

Easy

time
Time

45 minutes

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Ingredients

Method

1

Preheat the oven to 180 °C.

2

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.

3

Place the carrots over the pesto, and top with the fresh herbs. Drizzle over the olive oil and season with salt and pepper.

4

Bake for 30 minutes.

5

Remove from the oven, slice and serve.

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