Carrot & pesto puff pastry tart
8
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Heritage varieties of baby vegetables make this an Insta stunner, but the tart tastes just as delicious made with ordinary carrots
Ingredients
Carrots, raw
400 g, baby rainbow carrots, trimmed
Calorie controlled cooking spray
4 spray(s)
Thyme, Fresh
5 sprig(s), leaves picked
Ready rolled light puff pastry sheet
320 g
Egg, whole, raw
1 medium, raw, lightly beaten
Low Fat Soft Cheese
150 g
Sacla No. 14 Reduced Fat No Added Sugar or Salt Basil Pesto
7½ g
Parsley, fresh
15 g, chopped
Lemon
½ zest(s) of 1, finely grated
Instructions
1
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.
2
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.
3
Mix the remaining egg with the soft cheese and pesto. Season to taste.
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.