Carrot & pesto puff pastry tart
400 g, baby rainbow carrots, trimmed
Calorie controlled cooking spray
5 sprig(s), leaves picked
Ready Rolled Light Puff Pastry Sheet
Egg, whole, raw
1 medium, raw, lightly beaten
Low Fat Soft Cheese
Reduced Fat Green Pesto
½ zest(s) of 1, finely grated
15 g, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the carrots on a large baking tray, mist with cooking spray and toss with the thyme. Season and roast for 25 minutes until tender, turning halfway.
- When the carrots have been cooking for 10 minutes, lay the pastry on a baking tray and score a 2cm border around the edge, making sure not to cut all the way through. Brush with a little of the beaten egg and put in the oven below the carrots.
- Mix the remaining egg with the soft cheese and pesto. Season to taste.
- When the carrots are cooked, remove from the oven, along with the pastry. Gently press down the centre of the pastry with the back of a spoon. Cover with the cheese mixture and scatter over the carrots. Bake for 10 minutes until the filling has set and the pastry is golden. Sprinkle over the parsley and lemon zest.