Jess’s carrot tart recipe is seriously sublime. Check it out:
6 carrots thick slices (we used our organic juicing carrots!)
1 tbsp ghee
1 tbsp honey
Handful of thyme
1 tbsp mustard
Bunch on chard (can be spinach, silverbeet, or whatever you like)
Salt to taste
1 sheet of pastry
1. Rub thick sliced carrots with ghee and honey and thyme. Roast until golden.
2. Fry onions in ghee and add greens and mustard (you’ll need a big pan!). Layer this over the roasted carrots.
3. Cover tray with a sheet of pastry. Cook in oven at 200 degrees for 10 mins, then lower to 180 until golden.
4. Serve with creamy cheese, rocket and pine nuts!