INGREDIENTS

1 bunch carrots

1 shallot, thinly sliced

2 tbsp olive oil

Salt and pepper

225g plain yogurt

1 tsp cumin, plus 1 tsp for carrots

3 tbsp olive oil

1 sheet puff pastry, defrosted

100g goat cheese, plus more for sprinkling

1 egg whisked, plus 1 tbsp water

Hot honey, for drizzling

INSTRUCTIONS

1. Preheat oven to 200°C , 180°C fan or Gas Mark 6.
2. Place carrots and shallots on a baking tray lined with If You Care Parchment Paper, then drizzle with olive oil and season with salt and pepper.  Roast for 30-35 minutes, until edges are crisp and browned, then set aside.   
3. Turn oven down to 170°C , 150°C fan or Gas Mark 3.
4. While carrots are roasting, stir together yogurt, cumin and olive oil.  Add a little salt and pepper to taste, then set aside.
5. Unroll puff pastry onto a baking tray lined with If You Care Parchment Paper (you can use the same baking sheet and even the same sheet of Parchment Paper as the carrots).  Cut a thin line about ½ the depth of the pastry dough all around the edges to form a crust.
6. Brush yogurt mixture within the crust of the pastry dough, pushing it down and creating a base.   
7. Add carrots in a linear pattern (if you’d like) on top of the yogurt, sprinkle with goat cheese and bake for 15 minutes.
8. Carefully brush egg wash over the tart and edges, then bake for another 15 minutes or until browned and glistening.
9. Drizzle with hot honey, slice, serve and enjoy!

Tip: This recipe is super easy to adapt to and many ingredients can be swapped out to fit all different kinds of lifestyles.  For a vegan tart, make sure you have a vegan puffed pastry, switch plain yogurt to nut based yogurt, fill in your favorite vegan cheese for the goat cheese and just omit the egg wash.