Roast Hasselback Heritage Carrot Cart with OPB Chipotle Mayo

This scrumptious tart with Seasonal carrots and OPB Chipotle Mayo will always go down a treat!

Method:

Place the puff pastry on a floured surface and run a sharp knife around the outside about 1-2cm IN (so it looks like a picture frame) do not cut the whole way through.

Bake according to instructions then leave to cool.

Cut the carrots down the middle and then slice part the way through every 1 mm or so, brush with olive oil and season then roast until tender.

Peel and cube the butternut squash then boil in seasoned water until soft and can be mashed evenly, drain well and mash with a little chilli flakes (optional) leave to cool

The Pesto can be made in advance, to make this you will need

Rocket x 60g

Pine nuts x 10g

Walnuts x 20g

Garlic clove x 1

Olive oil x 200ml you may not need all this so hold some back.

Sea salt x pinch

Place in a food processer and blend together until you have a smooth paste then add more olive oil.

To reach the desired consistency.  

Carefully take the middle piece out of the pastry and spoon in the Butternut squash then line with the carrots

Place in a Med hot oven and bring up to temp.

Drizzle with the homemade pesto and Chipotle Mayo and serve with fresh leaves.