girl in a food frenzy

Time: 30 mins

Ingredients:
2 sheets puff pastry
Olive oil
Carrots, (I used 2 x purple, my current favourite)
Few thyme sprigs
Honey (or maple syrup)
Coriander seeds,
Salt & Pepper to taste

You’ll also need a baking tray (or tart tin,) baking paper, mandolin or grater attachment, mortar & pestle or (even a rolling pin to bash those coriander seeds) and a fork.

Method:

Preheat the oven to 180C or (356F.) Cut a round of baking paper and line the baking tray. I like to sandwich the two pastry sheets together with a little olive oil, give them a press with the rolling pin, and lay the pastry over the top of the tray. Brush the pastry top with a little more olive oil and trim any of the square bits which hang over edge, (aiming for a neat circle)

Using the mandolin or grater attachment slice the carrot into even rounds. Discard the pointy ends & use them for any salads which might require crunchy offcuts, (would work well with cabbage salad?)

Repeat until you have some even sized medallions and lay the carrot rounds in a fan pattern starting from the outside to the centre, (see pic below)

Drizzle the top of the tart with some honey and a good amount of salt & pepper to season. I like to crush the coriander seeds with a rolling pin and scatter them over the top too.

**If you prefer, some maple syrup would work equally well too in place of the honey,**

Crimp the edges of the pastry with a fork and bake the tart for 15-20 mins, being careful to check the honey (so it doesn’t caramelise too quickly.) Remove from the oven when crisp and garnish with the thyme to serve.