Chantenay and goat’s cheese tarts - Gluten-Free Heaven
A lovely combination of sweet carrots with salty goat’s cheese. This Lakeland recipe is quick and easy to make. A great veggie lunch and any leftovers are great for lunchboxes too.
Ingredients
- 250 g Chantenay carrots
- 320-350 g sheet of ready-rolled gluten-free puff pastry
- 85 g goat's cheese
- 1/2 jar of red pesto
- 1 tbsp olive oil
- sea salt flakes and black pepper
- a handful of fresh chives (chopped)
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