A lovely combination of sweet carrots with salty goat’s cheese. This Lakeland recipe is quick and easy to make. A great veggie lunch and any leftovers are great for lunchboxes too.
Chantenay and goat’s cheese tarts
A lovely combination of sweet carrots with salty goat’s cheese. This recipe is quick and easy to make. A great veggie lunch and any leftovers are great for lunchboxes too.
Ingredients
- 250 g Chantenay carrots
- 320-350 g sheet of ready-rolled gluten-free puff pastry
- 85 g goat's cheese
- 1/2 jar of red pesto
- 1 tbsp olive oil
- sea salt flakes and black pepper
- a handful of fresh chives chopped
Instructions
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Preheat the oven to 220.C/Gas Mark 8 and line a large baking sheet with non-stick baking paper.
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Cut the carrots into quarters and lightly steam until just tender.
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Unroll the pastry onto the baking paper and cut into whatever shapes you like, or stamp out with a large cookie cutter. Prick the bases here and there with a fork.
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Bake in the oven for 12-15 minutes until puffed up and golden brown. Keep an eye on the pastry while it's baking.
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Remove the tart bases from the oven and smear with pesto. Top with carrots and sliced goat’s cheese. Drizzle with olive oil and sprinkle with salt and pepper.
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Return the tarts to the oven and bake for 5-7 minutes until the cheese has just melted and the carrots have heated through. Remove from the oven, scatter over the chives and serve immediately.