Honey-Glazed Carrot & Walnut Tartlets with Feta Snow

Ingredients:

Pastry:

1 sheet puff pastry, thawed (230–250 g / 8–9 oz)

Carrot Filling:

3 medium carrots, peeled and thinly sliced or grated (300 g / 10.5 oz)

1 tablespoon olive oil (15 ml)

1/4 teaspoon salt (1.5 g)

1/4 teaspoon black pepper (1 g)

Honey Glaze:

2 tablespoons honey (30 ml / 40 g)

1 tablespoon water or orange juice (15 ml)

1/2 teaspoon fresh thyme or rosemary, finely chopped (1 g)

Walnut Crunch:

1/3 cup walnuts, finely chopped (40 g / 1.4 oz)

Cheese:

100 g feta cheese, finely crumbled (3.5 oz / about 1 cup)

Optional Garnish:

Fresh thyme leaves

Cracked black pepper

Directions:

Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.

Roll out puff pastry on a lightly floured surface and cut into 8–10 small squares or circles.

Place on the prepared baking sheet and lightly score a 1 cm / ½-inch border around each piece.

Heat olive oil in a skillet over medium heat.

Add carrots and sauté for 4–5 minutes until just tender. Season with salt and black pepper.

In a small bowl, mix honey, water (or orange juice), and chopped herbs.

Pour over carrots and cook for 1–2 minutes until glossy and lightly caramelized. Remove from heat.

Spoon carrot mixture into the center of each pastry base.

Sprinkle evenly with chopped walnuts.

Bake for 15–18 minutes, until pastry is puffed and golden.

Remove from oven and immediately sprinkle with crumbled feta “snow” so it softens slightly.

Garnish with fresh herbs and cracked black pepper if desired. 

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 230 kcal per tartlet | Servings: 8–10 tartlets