Carrot Tartlets

Carrots are the sort of thing we always have lurking in our fridge, needing to be used up before we go on holiday. Thankfully, they make delicious toppings for these little tartlets.

  • Preparation:30 minutes
  • Servings:4 people
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    Ingredients
  • 1 packet of ready rolled puff pastry (500g)
  • 4 large carrots
  • 1 heaped tsp runny honey
  • 1 tbsp olive oil
  • 1 tbsp Maille wholegrain mustard

  • Pinch of thyme
  • 1 egg, beaten


  • For the salad topping


  • 150g rocket

  • 1 tbsp olive oil

  • 1 tsp red wine vinegar

  • Pinch of salt and pepper


    Method
  • Take puff pastry out of the fridge and bring to room temperature, preheat the oven to 200°C fan, Gas mark 7.
  • Wash, peel and slice your carrots into rounds. Place in an oven-proof dish and drizzle over 1 tbsp of olive oil, salt, pepper, and the honey. Cook in the oven for 10 minutes, stirring every few minutes to coat evenly in the melted honey.


  • Lay the puff pastry onto an oven tray, keeping it on the baking paper it came with.
Use a pint glass to cut out circular bits of pastry, then, using a glass with a smaller circumference, make a light indent inside each circle and prick the pastry with a fork. Coat with a layer of Maille Wholegrain Mustard
  • Place carrots onto the pastry bases. Using a pastry brush coat the carrots with a little more olive oil, and sprinkle over a pinch of thyme.

Finish by brushing the pastry edges with some beaten egg, then cook for 12 minutes, or until the pastry is golden
  • Prepare the salad: pack your leaves in a large container and pack the dressing separately (a mini jam jar would be perfect for this). When the tartlets are cooked, wrap them in tin foil.
  • When you are ready to eat, cover the leaves with your dressing and mix to coat evenly. Then, top each tartlet with some lovely greenery and enjoy! Eat them as you would pizza slices.
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