A lovely combination of sweet carrots with salty goat’s cheese. This recipe is quick and easy to make. A great veggie lunch and any leftovers are great for lunchboxes too.
Preparation time: 20 minutes
Cooking time: 30 minutes
- 250g Chantenay carrots
- 1 x 320-350g sheet ready-rolled all-butter puff pastry
- 1 x 85g goat’s cheese
- Half a jar tomato pesto
- 1 tbsp olive oil
- Sea salt flakes and freshly ground black pepper
- A small handful chopped fresh chives
What to do:
Preheat the oven to 220C and line a large baking sheet with non-stick baking paper.
Cut the Chantenay carrots into quarters and lightly steam until just tender.
Unroll the pastry onto the baking paper and cut into whatever shapes you like or stamp out with a large cookie cutter. Prick the base here and there with a fork.
Bake in the oven for 12-15 minutes until puffed up and golden brown. Keep an eye on it while its baking.
Remove the tart bases from the oven and smear with tomato pesto. Top with carrots, and sliced goat’s cheese. Drizzle with olive oil and sprinkle with salt & pepper.
Return the tart to the oven and bake for 5-7 minutes until the cheese has just melted and the carrots have heated through. Remove from the oven, scatter over the chives and serve immediately.