Serves 6

Prep Time: 20 min

cooking time: 1hr 15 mins

This delicious and easy-to-make perfectly puffed savoury tart is filled with tangy goats cheese, creamy ricotta, nutrient loaded spinach, fresh herbs and topped with lots of spiced roasted carrots. It can be served as an appetizer, side or main dish for brunch, lunch or dinner and perfect for entertaining. This show stopping tart celebrates food as art!

Ingredients

  • 1 Bunch Heritage Rainbow Carrots

  • 100g Goats cheese, at room temperature

  • 425g Ricotta

  • 142g Spinach

  • 3 Eggs (divided, 2 lightly whisked)

  • 1 1/2 Tbsp Honey

  • 1 Lemon, zest and juice

  • 2 Tsp Cumin, divided

  • 2 Tbsp Fresh chives, chopped

  • 400g Puff pastry, thawed

  • 2 Tbsp olive oil, divided

  • Handful thyme sprigs

  • Salt & pepper

method

  1. Preheat oven to 190°C/170℃ fan.

  2. Cut the carrots in half lengthways, reserving 2 of them (for the topping). Whisk 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon cumin, salt and pepper together and drizzle over the carrots. Bake for 30-35 minutes, depending on the size of the carrots, turning halfway through cooking time.

  3. On a lightly floured surface, lay the thawed sheet of puff pastry and roll pastry out until its just big enough to fit your tart pan, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan. 

  4. Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush over puff pastry and bake in oven with roasting carrots, for 10 minutes. Set aside.

  5. Meanwhile, bring 120ml water to boil in a pot on the stove, place spinach in the boiling water, stir and blanch for 30 seconds, until it all looks cooked through. Drain, let cool, and squeeze out excess water with your hands. Chop finely.

  6. Combine ricotta, goat cheese, eggs, spinach, and 1 tablespoon of chives, lemon juice and zest in a large bowl. Season with salt and pepper.

  7. Spoon ricotta filling into the base and use the back of a spoon or a spatula to smooth the surfaces. Lay roasted carrots over ricotta filling. Sprinkle with thyme sprigs.

  8. Bake tart at 220℃/200℃ fan for 30-35 minutes, or until set.

  9. Meanwhile, thinly sliced reserved two carrots into disk. Heat 1 tablespoon of olive oil in a pan over medium heat. Cook carrots, stirring, until crisp, 5-7 minutes. Drain on a paper towel.

  10. Sprinkle baked tart with cooked carrot disc’s and remaining 1 tablespoon of chives. Enjoy!