Winter carrot tart with feta

Difficulty: medium
Rating: 8
Duration: 1 hour
Serves: 4

Ingredients

Tart • 2 carrots • 2 (small) parsnips • 2 red beets • 2 sweet potatoes • 2 red onions • 1 roll of puff pastry • 1 sprig of thyme • 1 tbsp honey • 1 egg • Salt and pepper • Olive oil Feta Cream • 200 g feta cheese • 250 g ricotta • 1 sprig of thyme • ½ tsp lemon zest • Pepper

Instructions

1. Preheat the oven to 200°C. • Line a large baking tray with parchment paper. • Peel the carrots, parsnips, red beets, and sweet potatoes. Slice them into thin, even slices to ensure even cooking. • Arrange the vegetable slices on the baking tray, drizzle with olive oil, and season with a bit of salt. • Roast in the oven for about 25 minutes, stirring the vegetables halfway through. • The vegetables will not be fully cooked yet but will continue cooking on the tart. 2. Prepare the feta cream while the vegetables are roasting. • Crumble the feta and place it in a blender or food processor with the ricotta, thyme leaves, lemon zest, and a pinch of pepper. • Blend until smooth. This may take some time as feta is a firm cheese. • Meanwhile, peel and thinly slice the red onions. 3. Assemble the tart. • Roll out the puff pastry and place it directly onto a lined baking tray. • Spread the feta cream evenly over the pastry, leaving about 2 cm from the edges. • Arrange the roasted vegetables and red onion slices on top. • Fold the edges of the pastry slightly inward. • Sprinkle with fresh thyme leaves and drizzle with honey. • Brush the edges of the pastry with beaten egg. 4. Bake the tart. • Lower the oven temperature to 180°C and bake for about 35 minutes, until the pastry is golden brown and crisp. 5. Serve immediately and enjoy!