Honey carrot tartlets recipe

Want to use up leftover carrots? Try this honey carrot tartlets recipe. Because there are always carrots lurking in the fridge that need to be given a good home. 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 when you’re on the road this summer!

Ingredients (serves 6)

375g ready rolled puff pastry 4 large carrots

1tbsp olive oil

1tsp (heaped) runny honey

1tbsp Maille Wholegrain Mustard Salt and pepper

Pinch of thyme

1 egg, beaten

For the salad topping: 150g rocket

1tbsp olive oil

1tsp 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 ovenproof dish and drizzle over the olive 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.

Recipe courtesy of Sophie Missing and Caroline Craig for Unilever Foods