Informations supplémentaires
35 min.
|
838 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Put the puff pastry on a baking sheet lined with baking paper. Set aside. Cut the carrots in 2 lengthwise. Chop the garlic, parsley and hazelnuts. Crumble the feta. Cut the onion into small wedges.
2. Roast the hazelnuts
Heat a skillet over medium high heat. Roast the hazelnuts 3-4 minutes until browned. Remove from the skillet.
3. Cook the carrots
Reduce the heat to medium and add a drizzle of oil and 2 2P | 3 3P tbsp. of butter in the skillet. Cook the carrots and onion 3-4 minutes. Add salt and pepper. Add the honey and cook for 1-2 minutes. Remove from the skillet.
4. Mix the ricotta
In a bowl, mix the ricotta with the garlic, half the parsley, a drizzle of oil, salt and pepper.
5. Garnish the puff pastry
Top the puff pastry with the ricotta, carrots and onion. Fold the edges of the dough inwards. Bake 18-22 minutes until browned and until the carrots are tender.
6. Plate your dish
Serve the puff pastry and garnish with the feta, the remaining parsley and the hazelnuts. Bon appétit!
1unitPuff pastry
9unitRainbow Carrots
50gFeta Cheese
42gHoney
0.5unitRed Onion(s)
150gRicotta Cheese
1unitGarlic Clove(s)
30gHazelnuts
1unitFresh Italian Parsley
What you need
sheet pan, bowl, skillet, tongs
838 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
53g
82%
cholesterol
60mg
20%
fiber
6g
24%
protein
21g
saturated
18g
90%
sodium
573mg
24%
sugar
28g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg