Roasted Carrot and Whipped Feta Tart

by BBC Good Food

Make the most of budget-friendly carrots with this colourful veggie tart, topped with lemon rind curls and homemade carrot-top pesto. Serves 8 as a starter or light lunch or 4 as a main meal.

Method

Based on 8 servings, adjust as needed.

Step 1

Heat the oven to 200C/180C fan/gas 6. Trim off the carrot tops, discarding any tough stems, then set aside. Halve the carrots lengthways, tip into a roasting tin and toss with the olive oil and some seasoning. Roast for 25-30 mins until tender and golden, stirring once or twice to ensure they don’t stick. Stir in the za’atar and honey, and set aside.

Step 2

Meanwhile, tip the reserved carrot tops and extra virgin olive oil into a food processor. Season and blitz, scraping down the sides occasionally until finely chopped. Add the garlic, walnuts, parmesan and parsley, and pulse until combined. Pour in another splash of olive oil, if needed.

Step 3

Tip the *pesto into a clean bowl and put to one side. Clean out the food processor, then tip in the feta, yoghurt, most of the lemon zest and some seasoning. Blitz until smooth and creamy.

Step 4

Put a large baking tray in the oven to heat up. Roll the pastry out on a sheet of baking parchment into a roughly 40 x 30cm rectangle. Gently score a 2cm border around the edge using a sharp knife. Brush the beaten egg all over the pastry and sprinkle a large pinch of sea salt around the border. Carefully slide the pastry onto the hot baking tray using the parchment to help you, and bake for 15-20 mins until golden and puffed up.

Step 5

Remove the pastry from the oven and gently press the middle down using the back of a metal spoon. Cool for 5-10 mins, then spread the whipped feta over the middle and arrange the roasted carrots on top. Drizzle over the pesto, scatter over the parsley and the remaining lemon zest, and cut into slices to serve.

  • Ingredients
  • Based on 8 servings
  • 2cloves Garlic, roughly chopped 1x Sainsbury's Garlic
  • 2tsp Honey 1x Sainsbury's Runny Honey 340g
  • 50g Walnuts, roughly chopped 1x Sainsbury's Walnuts, Pieces 200g
  • 150ml Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 40g Parmesan Or Vegetarian Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g
  • 25g Parsley, roughly chopped, plus whole leaves to serve 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 200g Feta, drained and crumbled (vegetarian, if needed) 1x Sainsbury's Greek Feta Cheese 200g
  • 500g Puff Pastry, block 1x Jus-Rol Puff Pastry Block 500g
  • 150g Greek Yogurt 1x Sainsbury's Greek Style Natural Yogurt 200g
  • 1 Lemon, zested 1x Sainsbury's Lemons
  • 800g Carrots With Tops, about 800g 2x Sainsbury's Bunched Carrots, SO Organic 400g
  • 2tsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 1tsp Za'atar 1x Sainsbury's Zaatar, Inspired to Cook 35g
  • 1 Beaten 1x Sainsbury's British Free Range Eggs Medium x6
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