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Honey-roasted carrot and whipped feta tart recipe

0 ratings

This vegetarian tart makes a lovely dinner party main. It looks impressive (and tastes delicious) but is actually quite easy to rustle up using ready-rolled puff pastry and ready-whipped feta. We've used Tendersweet carrots for their elegant shape, distinct crispness and sweet flavour – they're certainly the star ingredient! See method

Serves 6
Takes 1 hr 10 mins
379 calories / serving
Vegetarian

Ingredients

320g pack reduced-fat ready-rolled puff pastry
1 egg, beaten
3 x 150g packs tendersweet carrots, scrubbed
1 tbsp olive oil
1 tbsp clear honey
30g blanched hazelnuts, chopped (optional)
1 tbsp za’atar
2 x 160g pots Tesco Finest whipped feta with mint
5g fresh flat-leaf parsley, finely chopped
1 lemon, zested

Each serving contains

Energy
1575kj
379kcal 19%
Fat
26g 37%
Saturates
7g 37%
Sugars
9g 10%
Salt
0.9g 15%

of the reference intake
Carbohydrate 26.1g Protein 7.5g Fibre 4.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry on its paper. Score a 2cm border around the edge, being careful not to cut all the way through. Transfer to a baking tray, brush all over with beaten egg, then bake for 15 mins or until puffed up and golden. Leave to cool to room temperature.
Meanwhile, reduce the oven temperature to gas 4, 180°C, fan 160°C. Toss the carrots in the oil, season and arrange on a baking tray in a single layer. Roast for 35 mins until golden. Drizzle with the honey, scatter over the hazelnuts (if using) and za’atar. Return to the oven for another 5-7 mins until sticky and tender.
Gently press down the centre of the pastry case, leaving the border standing taller. Evenly spread the inside with the whipped feta, then top with the roasted carrots and hazelnuts. Scatter over the chopped parsley and lemon zest to serve. The tart reheats well the next day or can be served at room temperature. Leftovers will keep, covered, in the fridge for up to 3 days.

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