Ingredients
- 2 bunches baby carrots, peeled
- 2 Tbsp unsalted butter, melted
- 2 Tbsp maple syrup
- sea salt flakes and freshly-ground black pepper
- 250g puff pastry
- ½ cup multigrain breadcrumbs
- 1 cup onion jam
- 4 eggs
- 300g crème fraiche
- ¼ cup Pecorino, finely -grated
- 1 bunch dill, very finely chopped
- 125g Tallegio cheese, sliced
- roasted Brussels Sprouts and radicchio, to serve
Instructions
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 6
1 Preheat oven to 200°C. Toss the carrots, butter and maple syrup in a roasting pan, then
season with salt and pepper. Bake for 30 minutes. Roll out the pastry to a 45cm x 20cm
rectangle, then line into a 36cm x 13cm rectangular tart tin. Line with foil and baking
weights, then bake for 20 minutes. Remove the foil and weights, then bake for a further 5
minutes.
2 Scatter the breadcrumbs in the bottom of the pastry base, then spread the onion jam
over. Arrange the carrots on top. Whisk the eggs, crème fraiche, Pecorino and dill in a bowl,
season with salt, then ladle over. Top with Tallegio slices. Reduce oven to 140°c, then bake
for 45 minutes. Serve warm with roasted Brussels sprouts and radicchio