Roasted carrot and cheese tart recipe
Sweet roasted carrots and tangy salad cheese top this tart for a dinner that's made for enjoying in the sun. Serve with a side of buttery new potatoes and fresh greens for a colourful, satisfying dish. See method
- 650g carrots, scrubbed and quartered lengthways
- 2 tbsp olive oil
- 100g salad cheese, crumbled
- 150g 50% less fat crème fraîche
- 1 garlic clove, crushed
- 10g fresh parsley, finely chopped
- 375g pack lighter puff pastry
- 600g new potatoes, halved if large
- 250g fresh greens, washed, thick stems discarded, leaves shredded
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
of the reference intake
Preheat the oven to gas 7, 220°C, fan 200°C. Toss the carrots with the oil in a roasting tin in a single layer, season, then roast for 15 mins.
Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.
Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Bake for 20-25 mins until the pastry is golden and puffed, and dry and crisp underneath if you lift up a corner.
Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender. Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens.
Cook's tip: This is great for picnics – just slice, wrap and pop into your cool bag.
Freezing and defrosting guidelines
Freeze tart only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegetarian recipes