Carrot Tartlets

Sweet sunshine tarts for starters or light lunch

30 minutes prep,

Serves 4

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.