Ingredients
- 1 x 400 g rollall-butter puff pastry, thawed
- 600 gbaby carrots
- 1 Tbspolive oil
- 1 Tbspmaple syrup
- 2 TbspStaffords Balsamic Vinegar
- Handfulfresh thyme leaves
- ½ tspground cumin
- 2 tspbutter
- 100 gchevin style goat's milk cheese
- To garnishdill fronds
- To garnishroasted pistachios
- To tastesalt and pepper
- For cookingolive oil
Made with Staffords
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Method
Preheat the oven to 220°C. Roll out the puff pastry, cut into a circle of about 27 cm and keep refrigerated.
Peel the carrots and cut them in half lengthways. Place in a roasting dish with the olive oil, maple syrup, balsamic vinegar and thyme. Season well with salt, pepper and the cumin and toss to coat.
Arrange in a single layer, cover with foil and roast for 20 minutes, or until tender but still with some bite. (Keep the carrot roasting juices to dress a side salad.)
Heat the butter in a 25 cm heavy-based or cast iron ovenproof frying pan over medium heat. When melted, switch off the heat.
Arrange the carrots in a tightly packed, flat, even layer in the pan and distribute the goat's cheese over them.
Drape the pastry over the carrots and cheese, tucking the edges in tightly, and cut 4 small steam vents in the pastry.
Bake for about 30 minutes until deeply golden and very crisp. Leave to stand for 5 minutes, then carefully turn out onto a serving board.
Scatter with roughly chopped pistachios and dill fronds, then slice and serve with a dressed green salad.
