ROASTED CARROT & CHEESE TART

Name: ROASTED CARROT & CHEESE TART
Prep time: 45 min
Total time: 45 min
Cuisine: European, British
Ingredients: 650g carrots, scrubbed and quartered lengthways; 2 tbsp olive oil; 100g salad cheese, crumbled; 150g 50% less fat crème fraîche; 1 garlic clove, crushed; 10g fresh parsley, finely chopped; 375g pack lighter puff pastry; 600g new potatoes, halved if large; 250g fresh greens, washed, thick stems discarded, leaves shredded

4 steps

Prep:45min

This is great for picnics – just slice, wrap and pop into your cool bag.

Updated at: Wed, 16 Aug 2023 18:26:56 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories712.5 kcal (36%)

Total Fat33.9 g (48%)

Carbs86.2 g (33%)

Sugars12.7 g (14%)

Protein17.7 g (35%)

Sodium637.8 mg (32%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

650gcarrots

scrubbed and quartered lengthways

2 Tbspolive oil

100gsalad cheese

crumbled

150g50% less fat crème fraîche

375glighter puff pastry

600gnew potatoes

halved if large

250gfresh greens

washed, thick stems discarded, leaves shredded

Instructions

Step 1

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the carrots with the oil in a roasting tin in a single layer, season then roast for 15 mins.

Step 2

2 Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.

Step 3

3 Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Cook for 20-25 mins until the pastry is golden and puffed, and dry and crisp underneath if you lift up a corner.

Step 4

4 Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender. Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens.