Carrot Hasselback Tart

Prep Time
90 minutes
  • 1. Preheat
    5 mins

    Preheat the oven to 400°F.

  • 2. Peel & Cut
    10 mins

    Peel the carrots and parsnips. Cut the carrots and parsnips in half lengthways. Cut slits into the round top of the carrots.


  • 3. Season
    5 mins

    Place them on a baking sheet. Lightly cover with 2 tbsp olive oil. Season with salt and pepper.


  • 4. Bake
    40-45 mins

    Bake for 40-45 minutes, until soft.

  • 5. Spread
    2 mins

    Place the puff pastry onto a baking sheet. Spread 1/4 cup pesto over the center of the pastry, then place the roasted carrots and parsnip in the desired order.

  • 6. Top
    5 mins

    Top with 1/4 cup crumbled goat cheese, 1/3 cup chopped almonds, and 3 sprigs (leaves picked) of thyme.  Brush the edges of the pastry with a little oil.

  • 7. Bake
    20 mins

    Place back in the oven for 20 minutes, or until the pastry is golden brown.