Ingredients:

  • 1 lb baby carrots, peeled and halved lengthwise
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tsp dried thyme
  • 8 oz feta cheese, crumbled
  • 4 oz plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 small clove garlic, minced
  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup roasted pistachios, crushed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp honey

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss baby carrots with 2 tbsp honey, 2 tbsp olive oil, salt, pepper, and thyme on a parchment-lined sheet pan.
  3. Roast carrots for 20-25 minutes until edges are caramelized and centers are tender; set aside to cool.
  4. In a food processor, blend crumbled feta, Greek yogurt, lemon juice, 1 tbsp olive oil, and minced garlic for 1-2 minutes until smooth.
  5. Roll out puff pastry onto a baking sheet and dock the center with a fork to prevent excessive rising.
  6. Spread whipped feta in an even layer over the pastry, leaving a 1-inch border around the edges.
  7. Arrange roasted carrots atop the feta base.
  8. Bake until the pastry edges are golden brown and shattering.
  9. Garnish with crushed pistachios, chopped parsley, and a final drizzle of honey.