Carrot and pesto tart
When it comes to enjoying guilt free extra calories, denial is like a superpower. But not everyone has this essential skill?? If you fit into the category of the denial challenged, let me be your guide. You are dealing with a master at tweaking reality here.
Behold, my lovelies, my culinary masterpiece: The magnificent carrot and pesto bake. This pastry sensation is undeniably delicious, it’s practically a crime to resist its golden, crispy puff pastry containing a rectangular border surrounding a double-dose of mouth-watering pesto.
What’s this I hear you say, is it healthy. But of course (enter denial, tada!) Sure, there’s a tiny bit of pastry but its full of butter which is dairy, right? You don’t want brittle bones. But its only a little bit, and its only there as a container for this pesto which contains the finest garden greens for good health, pine nuts packed with protein, iron, magnesium, and vitamin E to keep the skin fresh and fabulous. Oh, and let's not forget the double dose of cheese just in case the butter in the pastry isn’t enough dairy! Now, imagine a row of bright orange carrots standing tall atop the pesto, like little soldiers standing guard over your health. They’ll keep your eyes bright so you can feast them on this delight. They're draped in coats of herbs and drizzled with olive oil, not only for its fantastic taste but also for its antioxidant and anti-inflammatory properties. This side dish is the ultimate secret to staying fit, youthful, healthy, and strong. It’s a pure joy, so it’s a boost to your psychological wellbeing as well and there’s no denying that!
So, if you're ready to embark on a journey of guilt free indulgence (with a little denial on the side), treat your taste buds to this healthy dish.
This is so simple and straight forward there are only a couple of things to note:
Everything takes forever in my oven so my timing is according to my oven.
When working with defrosted puff pastry, remember to work with it while it's still firm but not frozen.
You don't have to steam the carrots, you can peel and cut and use straight away.
3 sheets Puff Pastry
1/2 cup grated Mozzarella cheese
1/3 cup grated Parmesan cheese
1 tsp Olive oil
1 tsp Thyme
1 tsp Parsley flakes
1 tsp Oregano
Salt and pepper, to taste
1 tsp honey + 1 tbsp honey
1 egg, beaten (for egg wash)
Handful of pistachios or pine nuts, for garnish
1. Preheat the oven to 200°C. 2. Peel and steam the carrots until they are semi-soft, approximately 10 minutes. 3. While the carrots are steaming, prepare the pastry. Line a baking tray with baking paper and lay 1 1/2 sheets of puff pastry on it. 4. Create a double border by placing two strips of pastry on top of each other. (watch reel) 5. Whisk the egg in a small bowl. Using a fork, pierce only the centre of the pastry to prevent it from rising, then brush the pastry with the beaten egg wash. Bake for 20-25 minutes (adjust the baking time according to your oven). Check after 10 minutes to make sure the center didn't puff up. If it did, gently pierce it with a fork. 6. In a bowl, mix together the olive oil, thyme, parsley flakes, oregano, salt, pepper, and 1 teaspoon of honey. 7. Cut the carrots into quarters lengthwise and toss them in the olive oil and herb mixture until well coated. 8. Once the pastry base is baked and golden, spread the pesto evenly over it. Sprinkle with 1/2 cup of grated mozzarella cheese. 9. Arrange the coated carrots on top of the cheese. 10.Drizzle the carrots with 1 tablespoon of honey and brush the pastry border with the remaining beaten egg wash. 11.Bake for another 10 minutes. 12.Remove the pastry from the oven and sprinkle with grated Parmesan cheese. Return to the oven for another 10-15 minutes, or until the border is golden brown. 13.Once fully baked, remove the pastry from the oven and garnish with finely chopped pistachios or toasted pine nuts.