Heritage Carrot Tart with Maple, Feta and Ricotta

• 1 puff pastry roll
• 60g ricotta
• 60g feta cheese
• 1 tsp dried Italian herbs
• 1 pinch of salt
• 5 heritage carrots, cut in quarters lengthways
• ½ red onion, sliced
• 1 tbsp fresh thyme leaves 
• 2 tbsp olive oil
• 50ml pure maple syrup (preferably amber syrup for its rich taste)
• 1 egg, beaten

To make the glazed carrots:

1. Preheat oven to 180°C.
2. Line a large baking tray with baking paper.
3. Combine maple syrup, olive oil and thyme in a large bowl.
4. Add carrots and onions, tossing to coat.  
5. Put the carrots and onions on a baking tray, then roast for 30 minutes or until golden and tender.

To make the tart base:

1. Place the puff pastry sheet on a large baking tray lined with baking paper.
2. Using a knife, score a 1.5cm border around the edge of the pastry.
3. Inside the border, prick the pastry all over with a fork.
4. Brush the puff pastry edges with egg wash then bake for 20 minutes or until golden and the sides have risen.

To make the carrot tart:

1. While the tart base is baking, place the ricotta, feta and herbs in a food processor and process until smooth.
2. Spread the mixture over the pastry.
3. Top with roasted onions and carrots.
4. Brush carrots with maple syrup and sprinkle with the thyme. 
5. Bake for 15 minutes.