Serves 6
Ingredients:
- 1 x 400g roll all-butter puff pastry, thawed
- 600g baby carrots
- 1 Tbsp olive oil
- 1 Tbsp maple syrup2 Tbsp Staffords Balsamic Vinegar
- Handful fresh thyme leaves
- ½ tsp ground cumin
- 2 tsp butter
- 100g chevin style goat’s milk cheese
- Dill fronds, for garnish
- Roasted pistachios, for garnish
- Salt & Pepper, to taste
- Olive oil, for cooking
Method:
Preheat oven to 220˚C.
Roll out the puff pastry and cut into a ± 27cm circle.
Keep the pastry refrigerated.
Peel the carrots and then cut them in half lengthways.
Place in a roasting dish and add the olive oil, maple syrup, Staffords Balsamic Vinegar and fresh thyme leaves.
Season well with salt, pepper and ground cumin.
Toss to coat.
Arrange in a single layer, cover with foil and roast for 20 minutes, or until the carrots are tender but still have some bite.
NB: Keep the delicious carrot roasting juices to dress a side salad for serving.
Heat the butter in a 25cm heavy-based / cast iron oven proof frying pan over a medium heat.
When melted, switch off the heat.
Arrange the cooked carrots in a tightly packed, flat even layer across the pan.
Distribute the goat’s cheese all over the carrots.
Remove the pastry from the fridge and drape over the carrots and cheese, tucking in the edges tightly around the filling.
Slice 4 little steam vents into the puff pastry.
Transfer to the oven and cook for ± 30 minutes until deeply golden and very crisp.
Leave the tart to stand for 5 minutes.
Carefully turn out onto a serving board or platter.
Scatter tart with roughly chopped pistachios and dill fronds.
Slice and serve with dressed green salad.