Purple Carrot & Ricott Tart

We have some beautiful organic purple carrots grown in Suffolk at James Foskett in veg bags this week. Lets turn them into something tasty.

Serves 4

Ingredients

2 purple carrots

1 shallot or 1/2 red onion

250g ricotta

1 clementine

2 tsp thyme

300g puff pastry

1 tbsp maple syrup or honey

1 egg beaten

30g chopped walnuts toasted

olive oil

salt and pepper

Step 1: Peel your carrots into long ribbon like strips. Finely slice your onion. Place them in a mixing bowl with a good pinch of salt and cover them in boiling water and leave to sit for 10 minutes.

Step 2: In a seperate bowl put the ricotta. Zest your clementine and add to your ricotta along with the thyme, salt and pepper.

Step 3: Roll out the pastry. Cutting into 4 equal pieces for individual tartlets or leaving whole for 1 large one. The shape doesn't matter so long as your pastry fits on a baking tray.

Step 4: Drain the carrots and onions. Toss with 1 tbsp of olive oil, the maple syrup or honey and a small squeeze of clementine juice.

Step 5: Divide the ricotta mix between your pastry, spreading it out but leaving a 2cm boarder around the edges. Pile the carrots and onions on top of the ricotta, then fold in the edges with rough pleats. Brush the pastry edges with the beaten egg.

Step 6: Bake at 200 degrees for around 20-25 minutes until the pastry is golden and the carrots have started to colour on the edges. Sprinke over your walnuts and serve.