Roasted Carrot & Pesto Tart

Are you at a loss for how to feed the family now that the weather has turned warm on us?

We have put together our three current favourites, which are perfect for those Saturday afternoons when the kids can quickly run in from the pool and re-fuel before heading back out into the fun!

Starting off with one recipe that we keep going back to time and time again. This elegant and delicious roasted carrot and pesto tart is a perfect light lunch option.

 

METHOD

STEP 1 of 3

Pre-heat the oven to 180°C/160°C fan-forced. Toss the carrots with the oil and thyme and roast for 25 minutes, turning halfway through.

STEP 2 of 3

Roll the pastry out into a rectangle and cut a 2cm border around the edge. Spread the ricotta on top and scatter the carrots, lemon zest and pesto all over.

STEP 3 of 3

Brush the edges with beaten egg and bake for 12 minutes, until the pastry is golden and puffed.

 

INGREDIENTS (4 servings)

400g carrots, peeled, trimmed and quartered
1 tbs olive oil
1 tsp thyme, dried
320g puff pastry, ready rolled
150g ricotta
1 lemon, zest
1 tbs pesto
1 egg, beaten