Honey Carrot Tartlets

Serves: 6

Before any weekend breaks or road trips, there are always carrots lurking in the fridge that need to be used. The Little Book of Lunch writers Caroline Craig and Sophie Missing have used leftover carrots as a delicious topping for tartlets using Maille Wholegrain Mustard. Perfect snacks for on the road this summer.

Ingredients
Method

Ingredients:

375g ready rolled puff pastry

4 large carrots

1 tbsp rapeseed oil

1 heaped tsp runny honey

1 tbsp Maille Wholegrain Mustard

Salt and pepper

Pinch of thyme

1 free-range egg, beaten

For the salad topping:

150g rocket

1 tbsp rapeseed oil

1 tsp red wine vinegar

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 the carrots into segments. Place in an oven-proof dish and drizzle over the rapseed oil, salt, pepper, and honey. Cook in the oven for 20 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 or 9-10cm cutter to cut out circular bits of pastry and 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 – 15 minutes, or until the pastry is golden.
To prepare the salad, pack the rocket leaves in a large container. To create the dressing, mix the olive oil and vinegar together and put in a mini jam jar separate to the rocket container. When the tartlets are cooked, wrap them in tin foil.
When ready to eat, cover the rocket leaves with the dressing. Top each tartlet with some the greenery and enjoy! Eat them as you would pizza slices.

Print Recipe www.maille.com