Woman's Weekly Living Series

EASY TRAY BAKES packed with veg

CARROT AND CREME FRAICHE TART

This simple tart will bring a ray of sunshine to even a cold winter’s day.

SERVES 4

280g (10oz) roll of gluten-free puff pastry
1 medium leek, roughly chopped
150g (5oz) heritage carrots, sliced in half lengthways
2tbsp olive or rapeseed oil
1tsp honey
1tsp dried thyme
150ml (5fl oz) creme fraiche
1tsp wholegrain mustard
Zest of 1 lemon
200g (7oz) soft goat’s cheese
Large handful basil leaves

1 Take the puff pastry out of the fridge. Heat oven to 200C/ Gas 6. Put the pieces of leek and carrots on a baking tray. Drizzle over half the oil, honey and dried thyme, then season. Cook for 10 mins, giving a good stir halfway through. Remove from the oven and set aside.

2 While vegetables are cooking, roll the puff pastry out on a baking tray, leaving it on the baking paper that is wrapped around it. Trim off any long ends of the

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