Sticky Carrot & Harissa Tart

Carrots are a cheap & cheerful vege and chucking them on top of a tart makes me very happy. Not sure whether buying Rose Harissa really makes much of a difference so you can easily sub for 'normal' harissa. Or you could use Pesto - I highly recommend Waiheke Herb Spread if you're NZ based.

INGREDIENTS

• 10-12 medium carrots, chopped diagonally into roughly 1/2 inch pieces
• 100ml water
• 1tbsp olive oil
• 2tbsp maple syrup
• 3tbsp rose harissa or pesto
• pinch sea salt
• feta cheese (optional)
• fresh herbs like thyme, oregano, parsley etc (optional)

FOR THE PASTRY

• 1 x 320g sheet puff pastry
• splash oat milk (or normal milk or egg) - just to help pastry edges golden

INSTRUCTIONS

1. Prepare carrots, place in saucepan with water, olive oil & 1 tbsp maple syrup and pinch of salt.
2. Cover with lid, medium heat, bring to simmer. Allow to bubble gently, uncover to stir gently occasionally and cook until carrots have absorbed all the water, about 30 mins.
3. Turn off heat, stir in remaining maple syrup and harissa or pesto.
4. Unroll pastry & score edges to give a 2cm border and prick the centre all over with fork.
5. Brush edges pastry with milk.
6. Spread carrots evenly within border.
7. Crumble in some feta and cover with herbs if using.
8. Bake 220°C/200°C fan until pastry is puffy & golden brown. 22-25 mins.