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Carrot and kale tart with lemon Feta

Carrot and kale tart with lemon Feta


This colourful veggie tart with roasted veg and whipped Feta looks impressive but is easy to make

  • Feeds 8 Feeds 8
  • Ready in 40 minutes

Each serving contains

  • Energy
    1371kj 330kcal
  • Fat
    High 34%
  • Saturates
    High 68%
  • Sugar
    Med 8%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 24g


  • 375g pack Co-op ready rolled puff pastry
  • 6 Co-op British carrots, halved, then quartered lengthways
  • 1 tbsp Co-op olive oil
  • ½ tsp dried thyme
  • 170g Co-op Italian mascarpone
  • 70g Co-op Greek Feta cheese
  • Zest of 1 lemon, juice of ½
  • 30g Co-op British sliced curly kale


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Unroll the pastry onto a large lined baking tray
  3. Score a 1cm border in the pastry, prick the base all over with a fork and bake in the oven for 5 mins
  4. Meanwhile, spread the carrots out on a baking tray, toss with the olive oil and thyme, then season
  5. Once the pastry has had 5 mins in the oven, put the carrots on the shelf below and bake both for 15 mins
  6. To make the filling, use a fork to mash the mascarpone and Feta with the lemon zest and juice until the mixture is fairly smooth
  7. Take the carrots and pastry out of the oven
  8. Push the centre of the pastry down, then spread the Feta mixture over it, up to the border
  9. Top with the kale, then the roasted carrots, and return to the oven for 10 mins more, until golden

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