Roasted Carrot and Feta Tart with Herby Dressing

A flaky pastry base topped with creamy whipped feta, sweet colourful roasted carrots and topped with a fresh herb dressing. Great for outdoor dinners or picnics.

Difficoltà

Bassa

Tempo

70 min

Autore

Kenwood

Ingredienti

Porzioni

8

Makes

1 tart

For the herb dressing

30

150

For the feta filling

1

150

1 , zest of

200 , crumbled

, as needed

, as needed

For the roasted carrots

800 , halved lengthways

1

0.5

1

1

0.5

0.25

0.25

0.25

For the pastry

500

1 , beaten

, as needed

Utensili

2 Bowls small, Baking tray, FDP23.140GR, FDP23.380GR, FDP23.380GY, FDP22.130GY, Knife Blade

Istruzioni

Step 1

Making the herb dressing

Fit the Knife Blade.

Add mixed herbs and yoghurt into the appliance bowl.

Pulse until smooth.

Transfer the yoghurt mixture into a clean bowl and cover.

Chill in the fridge until needed.

Step 2

Making the feta filling

Clean the appliance bowl and fit the Knife Blade.

Add garlic paste, yoghurt, lemon zest, feta cheese, salt and pepper into the appliance bowl.

Blend for 45 seconds on speed 1 until smooth.

Transfer the yoghurt mixture into a clean bowl and cover.

Chill in the fridge until needed.

Step 3

Making the roasted carrots

Line a baking tray with parchment paper.

Preheat the oven to 190ºC.

Add carrots, olive oil, salt, smoked paprika, cumin, ginger, cinnamon, turmeric and cayenne pepper to baking tray and toss to coat.

Roast for 25 minutes at 190ºC until the carrots have softened.

Remove from the oven and set aside.

Keep the oven turned on and leave at 190°C.

Step 4

Place a clean baking tray in the oven to heat up; this will help the bottom of the pastry crisp up.

Roll out the pastry into a 40 cm x 30 cm rectangle.

Place the pastry on a sheet of parchment paper.

Using a knife, gently score a 2 cm border around the edges of the pastry, being careful not to cut all the way through.

Brush the pastry with beaten egg.

Sprinkle salt around the edges of the pastry.

Carefully slide the pastry onto the heated tray.

Bake for 15 minutes at 190°C until light golden.

Step 5

Remove the baking tray from the oven.

Using your fingertips, press indents in the middle of the dough.

Let cool.

Spread the feta mixture into the indent.

Top with the roasted carrots.

Drizzle with the herb dressing.

 

Serve.