Roast Carrot, Feta and Ricotta Tart

Cook Time 1 hour 5 minutes

Servings 6

Ingredients

Roast carrots 

20 Dutch heirloom carrots / about 2 bunches with tops on 

100ml good quality olive oil

Sea salt flakes 

Freshly cracked pepper

Tart Base

2 sheets of high-quality puff pastry

1 egg, beaten

Whipped Feta Filling

500g fresh ricotta

300g Persian feta

Carrot Top Zhoug 

½ cup of the tender inner leaves of the carrots, washed

2 red chillies, deseeded and coarsely chopped 

1½ cups fresh coriander leaves 

1½ cups fresh flat-leaf parsley leaves

2 cloves garlic, finely sliced

½ tsp table salt

1 tsp ground coriander

1 tsp ground cumin

½ cup olive oil

1½ tsp sherry vinegar

Method

Preheat a fan-forced oven to 200°C. 

Starting with the carrots, chop the leaves off the carrots and set aside for the zhoug. Scrub the carrots and place them on a baking tray, drizzle over the olive oil, season the salt and pepper and mix well. 

Roast until the carrots are lovely and soft, about 20-25 minutes. 

Next, the tart base. Line a 30 cm x 50 cm baking tray with baking paper, place the 2 sheets of pastry on the tray and over lapping on one end to make a large rectangle shape. Press down the overlapping pastry and then fold in the edges of the pastry all the way round.

Using a fork prick the base of the pastry all over, brush with the beaten egg and bake in the same oven as the carrots until golden brown and crispy. 

Next, the whipped feta filling. In a food processer mix both feta and ricotta until super smooth. Check seasoning and if need be, add salt. 

For the carrot top zhoug, combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce.

To serve, spread the feta filling evenly over the cooked pastry. Arrange the roasted carrots on top, generously drizzle with the zhoug, and garnish with extra carrot leaves.