Recipe: Carrot & Taleggio Tart

1. Preheat oven 350F (180C)
2. Cut carrots into diagonal ovals with a knife or Benriner slicer
3. Combine the olive oil, salt, and pepper in a bowl and add the carrots
4. Lay out the puff pastry sheet on parchment or a Silpat.
5. Roll out to remove creases.and place in sheet pan.
6. Prick the base with a fork several times.
7. Spread the mustard thinly over the base, leaving 1/2 inch (1.25cm) border unspread.
8. Turn edges over on all side about 1/4 inch (2/3cm) to create a wall.
9. You can optionally brush some additional mustard on the top of this edge, but very thinly.
10. Slice the Taleggio into pieces less than 1/4 inch (2/3cm) thick.
11. Place the slices randomly about 1/8 -1/4 inch apart – they will melt togehter in the oven.
12. Scatter the carrots across the cheese and the thyme (removed from the stems) over the carrots.
13. Bake 35-45 minutes, until carrots are soft but not mushy, the cheese is melted, and the pastry is a deep golden color.
14. Check the base to make sure the underside is baked through.
15. Serve with a salad or as a side dish with grilled meat or poultry.

Notes:

I have made the tart several hours ahead, covered it with cling wrap and then baked it about an hour before serving. A small handful of microgreens with a bit of good olive or nut oil and balsamic vinegar sets this tart off beautifullly.