Carrot Feta and Za'taar Tart

A dish you can find in the Levante.

Carrots are sweet, the Feta mixed with Greek Yogurt gives a salty vibe. Honey and some dollops of Pesto and a little greated lime peel are rounding this tart.

It takes a little efford to prepare, because you need the oven twice. But maybe you have two ovens in your kitchen, then you are lucky and can prepare the two steps at once.

But cooling time has to be observed too. Eating it cold later is great, you can do the neccessary steps earlier in the day and bring it together later.

Ingredients:

Puff pastry 30x40 cm

1 egg

500 g carrots

3 tbsp olive oil

2 tsp Za'taar

Salt, pepper

150 g Greek yogurt

200 g Feta

Lime zest and juice

Parsley

Honey

Preheat the oven 200 C.

Peel the carrots and cut them lengthwise. Mix oil, za'taar, salt and pepper and toss the carrots in. Put on a baking tray and stick in the oven for 30 min. Cool them down.

Unroll the puff pastry and cut 2 cm from the edge a line. Prick the middle with a fork. Brush with eggwash. Bake for 15 min, then press down the middle with the back of a serving spoon. Cool down.

In a minichopper mix yogurt, feta, lime juice and salt and pepper. Make a smooth paste.

Chop parsley, zest the lime. Use red or green Pesto. Drizzle honey over the tart and sprinkle the parsley.