Carrot Hasselback Tart
1. Preheat5 mins
Preheat the oven to 400°F.
2. Peel & Cut10 mins
Peel the carrots and parsnips. Cut the carrots and parsnips in half lengthways. Cut slits into the round top of the carrots.
3. Season5 mins
Place them on a baking sheet. Lightly cover with 2 tbsp olive oil. Season with salt and pepper.
4. Bake40-45 mins
Bake for 40-45 minutes, until soft.
5. Spread2 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. Top5 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. Bake20 mins
Place back in the oven for 20 minutes, or until the pastry is golden brown.