Carrot, Artichoke and Fennel Tart
Ingredients
- 1 sheet puff pastry
- 1 lightly beaten egg
- 1 medium carrot shaved
- 1/2 fennel bulb trimmed and sliced
- 1/2 cup marinated artichokes sliced
- 1 clove garlic finely sliced
- 1 Tbsp thyme leaves
- 1/2 cup buffalo mozzarella (or vegan cheese)
- Salt and pepper
- Olive oil
Preparation
Preheat oven to 200C.
Fold edges of the pastry inwards about 1 cm.
Place the pastry sheet on a baking tray lined with baking paper.
Brush the edges with egg.
Place carrot, fennel, thyme, garlic and olive oil in a bowl and toss to combine.
Layer the pastry with the mozzarella, carrot and fennel mix and top with the artichokes.
Season well and bake for 15-20 minutes or until golden.
Top with a drizzle of olive oil and serve hot.
