Carrot, Ricotta & Coriander Pesto Jalapeño Tart

Ingredients

• 500g carrots, trimmed and cut lengthwise
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp spring onion, finely chopped 
• 320g pack ready-rolled puff pastry
• 250g ricotta
• 2 tbsp BLACK MAMBA Coriander Jalapeño Pesto
• A little milk or beaten egg, to brush
• 1 tbsp almond flakes, toasted, to serve

Instructions

1. Preheat oven to 200ºC. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
2. Toss the carrots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
3. Roll puff pastry on a lightly floured surface into a 30 by 25 rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a 2cm border all around the edge of the pastry. Prick with a fork everywhere but the border
4. Combine the chopped spring onion, parsley and BLACK MAMBA Coriander Jalapeño Pesto and evenly spread onto the pastry. Crumble the ricotta on top. Arrange the roasted carrots in a single layer on top.
5. Brush the edges of the tart with milk or egg. 
6. Bake tart until the crust is golden brown, 15 to 20 minutes. Garnish with spring onion, and almond flakes, if desired.