Tarte aux Carottes rôties et Feta crémeuse

Carrot Tart with Feta cream.

First of all you will beed carrots with their leafy green heads. But most supermarkets only sell the chopped off variety. I went for organic and they had the green stuff. It is the base of the pesto that finalizes the tart later.

This recipe needs some planning ahead to know which step is first and how to reach the final one without a lot of running around in the kitchen. It is from one of my latest Gourmand magazin issues.

The puff pastry was made with French butter and French flour. They are proudly printing it on the package. The quality is awesome and I love buying the pastry there.

Recipe:

1 round puff pastry

1 egg

Sesame seeds

350 g small carrots with green leaves

3 tsp Zataar

2 tsp Baharat

2 tbsp olive oil

salt, pepper

75 g Feta

50 g Greek yogurt

1/2 tsp oregano

Parsley

1 tbsp Parmesan

25 g pine nuts

1 tsp garlic paste

1/2 lemon juice and zest

Preheat the oven 180 C fan.

Wash the bunch of carrots with the greens. Take a knife and cut off the top for later.

When you have young carrots, no need to peel them. Just take a knife and cut them up lengthwise. Put in a bowl. Season with Zataar, Baharat, salt and pepper and olive oil. Put on baking paper and bake for 25 min.

Take the puff pastry and crimp it all around. Use a fork to prick holes in the dough. Brush with beaten egg. Sprinkle with sesame seeds. The pastry goes in when the carrots come out. Bake it for 20 min.

Pull the carrot leaves from the stems. Add garlic paste, pine nuts, Parmesan, lemon zest and juice and Salt/Pepper and top with some olive oil. Blend with a stickblender until smooth.

In a second bowl add yogurt, feta, oregano, parsley and pepper and mix to get a cream.

If the middle of the pastry has come up a little, press it down a bit. Spread the feta cream all over the center of the pastry.

Put the carrots on top and drizzle some pesto over it. The egg that was left over from the brushing of the pastry  went in the microwave.