The recipe for Roasted Glazed Carrot Galette with Carrot Top Pesto uses the whole carrot. The base is made using store-bought pastry, which is puffed and golden when cooked. Drizzle the Carrot Top pesto onto the Galette, saving any leftover pesto for another day.
Roasted Glazed Carrot Galette with Carrot Top Pesto Recipe
Serves 4
Prep time: 20 mins
Cooking time: 50 mins
Ingredients:
3 bunches small Dutch carrots, trimmed, carrot tops reserved
2 large red onions, cut into wedges
2 tbsp maple syrup, plus extra to drizzle
2 tbsp extra virgin olive oil
2 tsp chopped thyme
250g ricotta
200g Danish feta, crumbled
1 egg
375g roll Carême All Butter Puff Pastry, thawed
Carrot top pesto
1 cup (40g) tightly packed reserved carrot tops, tough stems discarded
60g baby spinach leaves
2 cloves garlic, peeled and roughly chopped
¼ cup (35g) roasted pistachios
1 lemon, zested and juiced
½ tsp sea salt
¼ tsp fresh ground black pepper
½ cup (125ml) extra virgin olive oil
Method:
Preheat oven to 210ºC (190ºC fan forced). Line a large baking tray with baking paper.
Scrub and wash the carrots. If carrots are large, slice in half lengthways, otherwise leave whole.
Place carrots and onion onto the prepared tray and drizzle with maple syrup and oil. Bake for 25 minutes or until carrots are tender and caramelised. Toss through the thyme; set aside.
In a medium-sized bowl, mix the ricotta, feta and egg. Mix ewell and set aside.
Meanwhile, make the Carrot Top Pesto. Place the reserved carrot tops and remaining pesto ingredients into a food processor; process until smooth. Transfer to a small bowl and set aside.
Change oven setting to intensive bottom heat, leaving it on 210ºC. Line a second baking tray with baking paper. Cut the puff pastry into four equal-sized pieces and place the pastry onto the prepared tray. Divide the ricotta cheese mixture equally between pastry pieces, leaving a 1cm edge. Top with the roasted carrot and onion; drizzle with extra maple syrup if desired.
Slide the tray on the bottom shelf. Bake for 15-20 min or until pastry is puffed and golden. Drizzle with Carrot Top pesto before serving, saving any leftover pesto for another day.
Smart Tips:
Feel free to make the pesto in advance. You can substitute basil for spinach and use your favourite nut in place of pistachio.
Using an intensive bake oven with more heat directed onto the bottom makes the pastry crisper on the base. You can use this technique to bake flans and quiches without having to blind bake.
Recipe from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
