Ingredients:

Puff pastry sheets (1 or 2 depending on how many you are feeding!) (gluten free available)
3 carrots per sheet
1 tsp fresh thyme
Half a pot of ricotta cheese
Handful of roasted hazelnuts, roughly chopped
75ml cream
2 tbsp grated Parmesan
1 egg, beaten
2 tbsp honey
(to make it vegan, substitute with vegan alternatives, omit egg)

Method:

Defrost your puff pastry (if frozen), score the edge of the pastry to make a border, glaze with beaten egg, and prick with a fork in the middle. Bake in oven (190 degree C) for around 15 minutes.

The carrots can also be in the oven at the same time, cut diagonally in half inch slices with olive oil, salt and pepper, placed on a baking tray lined with greaseproof paper; bake for 15 mins, take out and drizzle honey over the top of the carrots before popping back for a further 10 mins.

Mix together the ricotta, cream, Parmesan and thyme leaves, and season with salt and pepper. Spread the ricotta mixture over the base of the baked pastry sheet, avoiding the border. Arrange the carrots over the top, return to the oven for a further 10-15 mins or until the pastry is golden brown.

Finally, sprinkle the chopped hazelnuts over the baked tart, drizzle with olive oil and garnish with fresh thyme.

Enjoy!