It’s amazing how much flavour there is in the not-so-humble organic carrot! And that is all very well with it being British Carrot season, so there are carrot recipes a plenty coming your way. They are tasty and really versatile, being used in both sweet and savoury recipes.
This carrot, feta, and red onion tart contains a few of my favourite things (hello feta and red onion), and it is really simple to make with a cheeky pack of ready-made pastry). So it makes for a pretty quick mid-week meal, as well as it being great for comfort food at this time of the year, without being too bad for you…
Carrot, Feta and Red Onion Tart
Preparation time: 20 minutes
Cooking time: 40 minutes
- 300g British organic carrots, peeled and cut into batons
- 2 red onions, sliced
- 1 tbsp olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 500g pack puff pastry
- A little flour, for dusting
- 1 small egg, beaten with 1 tbsp water
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- 4 tbsp pesto sauce
- 100g feta cheese
- Rosemary or thyme sprigs, to garnish
What To Do:
- Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
- Put the organic carrots and onions into a roasting tin and add the olive oil, tossing to coat. Add the herb sprigs and roast for 20 minutes, or until the carrots are tender.
- Meanwhile, roll out the pastry into a rectangle measuring approximately 35x25cm. Transfer to a lightly greased baking sheet. Using a sharp knife, score a border about 3cm from the edges of the pastry, without cutting right through. Brush this border with the beaten egg mixture.
- Allow the organic carrots and onions to cool, removing the herb sprigs. Stir in the balsamic vinegar with a little salt and pepper and toss together. While the carrots are cooling, bake the pastry for 20-25 minutes until risen and golden.
- Gently press down the pastry within the border. Spread the pesto sauce over this area, then arrange the roasted organic carrots and onion on top. Crumble over the feta cheese and bake for a further 5 minutes. Serve, garnished with rosemary or thyme sprigs.
Cook’s tip: Use regular onions if you don’t have red ones.