Preparation time
20 minutes
Ready in
1 hr 5 min
Roasting Time: 25 minutes
Baking Time: 20 minutes
Makes
Serves 8
Ingredients
1-1/2 lbs (750 g) multi-coloured Ontario Carrots, cut in half lengthwise
3 tsp (15 mL) vegetable oil
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
1 cup (250 mL) Ontario Ricotta Cheese
1/4 cup (50 mL) cream cheese, softened
2 tbsp (25 mL) chopped fresh Ontario Dill
2 tbsp (25 mL) Ontario Honey
1/2 tsp (2 mL) salt
1 sheet (225 g) frozen puff pastry, thawed and refrigerated
Instructions
In large bowl, toss carrots with oil, cumin and paprika; place cut-side down on parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 20 to 25 minutes, or until tender. Set aside.
In small bowl, combine ricotta, cream cheese, 1 tbsp (15 mL) each of the dill and honey and salt.
On baking sheet, unroll puff pastry leaving pastry on parchment paper. With tip of knife, score 1/2-inch (1 cm) border around all edges. With fork, poke entire surface of pastry. Spread cheese mixture over pastry to border; top with roasted carrots, cut side down, cutting carrots if necessary to fit.
Bake in 400°F (200°C) oven 18 to 20 minutes or until pastry is golden brown. Brush carrots with honey. Cool on wire rack for 5 minutes. Sprinkle with remaining dill. Cut and serve.
Nutritional Information
1 Serving:
- Protein: 7 grams
- Fat: 18 grams
- Carbohydrate: 27 grams
- Calories: 290
- Fibre: 2.5 grams
- Sodium: 340 mg