Roasted Carrot & Cheese

2 Serves 2 hours Prep Time 375 Kcal

Made With Our:

Cheese Feta


650g carrots scrubbed and quartered lengthways

2 tbsp olive oil

100g salad cheese crumbled

150g  crème fraîche

1 garlic clove crushed

10g fresh parsley finely chopped

375g pack lighter puff pastry

600g  potatoes, halved if large

250g fresh greens, washed, thick stems discarded, leaves shredded

How to prepare?

Preheat the oven to 220°C. Toss the carrots with the oil in a roasting tin in a single layer, season then roast for 15 mins.

2 Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.

3 Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Cook for 20-25 mins until the pastry is golden and puffed, and dry and crisp underneath.

4 Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander over the potatoes for the last 5-6 mins to steam until tender.

5 Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens.