Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams carrots, peeled, trimmed and quartered
- 1tablespoons olive oil
- 1teaspoons thyme, dried
- 320grams puff pastry, ready rolled
- 150grams ricotta
- 1 lemon, zest
- 1tablespoons pesto
- 1 egg, beaten
Nutrition per serving
1900kJ / 455Cal
1900 Kilojoules or 455 Calories
22% of daily energy intake*
Protein
10.5grams
Fat
27.2grams
Carbs
43.5grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This elegant and delicious roasted carrot and pesto tart is a perfect light lunch option.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Toss the carrots with the oil and thyme and roast for 25 minutes, turning halfway through.
Step 2 of 3
Roll the pastry out into a rectangle and cut a 2cm border around the edge. Spread the ricotta on top and scatter the carrots, lemon zest and pesto all over.
Step 3 of 3
Brush the edges with beaten egg and bake for 12 minutes, until the pastry is golden and puffed.
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