carrot, mushroom & hazelnut tart

needs

• 3 carrots, peeled and cut in half lengthways, or about 10 baby carrots left whole
• 2 tsp olive oil
• 1 tbsp maple syrup
• 15 x 12cm rectangle of puff pastry from a 320g roll
• 1 banana shallot, 2 normal shallots, or half an onion, very finely diced
• 140g chestnut mushroom, very finely diced
• 1 tbsp chopped roasted hazelnut
• 3 tbsp cream cheese
• tarragon

steps

1. heat the oven to 180°C.
2. boil the carrots for 4–5 minutes, or until tender.
3. toss the carrots with olive oil, seasoning, and half the maple syrup.
4. bake for 20 minutes, turning once.
5. roll the pastry out flat.
6. score a 1cm border, prick the center with a fork, and put in the oven for 12 minutes with the carrots.
7. fry the shallots until soft.
8. stir in the mushrooms, and fry some more.
9. mix in a bowl with the nuts, cream cheese, and tarragon.
10. remove the pastry base from the oven and gently press down the centre area with the back of a spoon.
11. spread the mushroom mix inside / on-top of the pastry.
12. lay the carrots on top.
13. drizzle over the remaining maple syrup.
14. bake for 12–15 minutes, or until the pastry is golden brown.