• 600 g rainbow baby carrots
  • 100 g butter
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 tbsp fresh oregano chopped
  • 150 g goats cheese
  • 1 tbsp wholegrain mustard
  • 1 small garlic bulb roasted
  • 1 pastry block
  • Plain flour to dust


  1. Preheat the oven at 180°C.
  2. Once hot add the garlic bulb wrapped in tin foil and cook for 45”.
  3. Start removing the tops from the baby carrots, half them lenghtwise and wash them.
  4. In a 25cm wide frying pan add the butter and let it melt on low heat, add all the herbs and cook for 2-3”, now add the carrots and toss them in the herbs and butter, carry on cooking for 5” then cover with the lid and cook for another 20”, until the carrots are cooked but not too soft.
  5. Uncover turn up the heat and cook for 5” until the carrots caramelize, remove from the heat and set aside to cool down.
  6. Meanwhile on a floured worktop roll the puff pastry to 3-4 mm thick, if using a 25 cm frying pan then cut a circle with a diameter of 30 cm.
  7. In a small bowl squeeze the roasted garlic bulb, discard the skin, add the mustard and combine.
  8. Spread the mix onto the rolled puff pastry leaving a 2cm edge clear.
  9. Now that the carrots have cooled down, discard the rosemary and thime stalks, and try to arrange the carrots in the pan in a radial pattern, using the smallest ones to fill the middle and small gaps, keep the sliced side facing the pan.
  10. Top the carrots with the finely sliced goat cheese, gently place the pastry on top with the side where you spreaded the garlic and mustard cream facing the pan, use the excess pastry to tuck it in all around the softened carrots.
  11. Bake for 25” until golden crisp.
  12. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter.
  13. Slice and enjoy!