Roasted Rainbow Carrot Tart
6-7 slender rainbow or regular carrots, sliced in half lengthwise
Olive oil, salt and pepper
1 113g pkg goat cheese
Zest from 1 lemon
1 tbsp fresh dill
½ sheet puff pastry, thawed
Parmesan cheese, fresh dill, honey to finish
Preheat oven to 400°. Line a pan with parchment paper, combine carrots, oil, salt and pepper. Roast for 15-20 minutes. Let cool.
Place the puff pastry on a parchment paper lined pan. Score a 1/2" border around the edges of the pastry. Using a fork prick the inside of the pastry. Bake at 400° for 12 minutes. If the centre puffs up gently press it back down.
Crumble the goat cheese over the pastry. Sprinkle with the zest and dill. Top with the carrots. Bake for 10-12 minutes. Let cool slightly. Garnish with additional dill and parmesan cheese. Drizzle with a little honey if desired.
A nice light lunch served with an Arugula salad.
Also a fun addition to a brunch menu.