Roasted Carrot & Cheese
Made With Our:
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?
1 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.