ROASTED CARROT & WHIPPED FETA GALETTE

Serves 6-8

Ingredients

For the pastry: 

• 250g plain flour, sifted
• 125g very cold butter, grated or cut into small cubes 1-3 tbsp water

For the filling: 

• 800g of carrots
• 2 tsp olive oil
• 1 tsp cardamom pods
• 4 sprigs of thyme
• 2 tsp honey
• Salt and pepper, to taste
• 1 jar of Art Pesto
• 200g feta, drained & crumbled, Artcaffé Market 
• 150g Greek yoghurt
• 1 lemon, zested
• 1 egg, beaten
• Handful of chopped parsley, to garnish

Method

1. For the pastry, put the plain flour and salt into a large bowl. Add the butter and either rub it with your fingers or, if using a food processor, pulse until the mixture resembles fine breadcrumbs. Gradually add the water, until the mixture comes together to form a dough. Tip the mixture onto a surface and gently bring it together with your hands, then shape it into a ball. Wrap in cling film and chill for at least 20 minutes before using. This can also be done the day before.
2. Heat the oven to 200°C/180°C fan. Bash each cardamom pod with the flat end of the knife so the pods open a little bit. Quarter the carrots lengthways, tip into a baking tray with the cardamom pods and thyme, and toss with the olive oil, salt, honey, and pepper. Roast for 25-30 mins until tender and golden, stirring once or twice to ensure they don’t stick.
3. For the whipped feta, mix the feta, yoghurt, most of the lemon zest, and some seasoning. Blitz until smooth and creamy. Set aside in a bowl.
4. Roll the pastry out on a sheet of baking paper into a roughly 40cm circle. Brush the beaten egg all over the pastry and sprinkle a large pinch of sea salt around the border. Spread the whipped feta onto the pastry, leaving a 3cm border around the edge. Arrange the carrots on top of the whipped feta, fold over the edges of the pastry to enclose and then brush with egg. Bake for 40-45 minutes until the pastry is golden and crisp.
5. Remove from the oven, drizzle over the pesto, scatter over the parsley and the remaining lemon zest and cut into slices to serve.