🥕🧑🏽‍🌾MAPLE-HARISSA GLAZED CARROT PASTRY...This is a snacker’s world and we live in it, THANKFULLY! 🫵🏽 When shit hits the fan and you’re frozen, turn to (making) a snack and SZA’s new album- both are guaranteed to leave you with a feeling of belonging and comfort. 🫠 This puff pastry is my favorite way to use up a bundle of carrots. Perfect for a party, excellent for yourself, will be devoured in an instant. 🧍🏽 Here’s how to make it: - 1 lb rainbow carrots(about 8-10 medium to large carrots) - 2 tablespoons harissa paste - 1/4 cup maple syrup - 3 tablespoons olive oil - 1/2 teaspoon cinnamon & coriander - 1/4 teaspoon cumin - 2 rosemary stems - 1/2 tsp salt - 1 store-bought puff pastry - 6oz ricotta - 2oz goat cheese - 1/2 tsp vanilla extract - 1 tbsp sugar - pinch of salt Process 1. Preheat oven to 400F. Rinse carrots, reserve carrot stems, and slice carrots in 1/2 lengthwise. 2. In a bowl, whisk harissa, maple syrup, olive oil, cinnamon, cumin, coriander, and salt until combined. Taste and adjust seasoning. Reserve 1/4 cup of glaze. Toss the remaining glaze w/ carrots on a sheet tray. Roast for 20 to 25 minutes. 3. While carrots roast, whip together ricotta, goat cheese, sugar, vanilla, and salt until combined. Place puff pastry on a 9x12 sheet tray. Score a 1” border around the puff pastry lightly. Generously pierce the inner section with a fork to reduce how much it puffs up. Bake for 15 mins with carrots until lightly golden. Remove and let cool 4. Spread ricotta on the puff pastry within the border. Layer carrots on top organically or in a pattern. Bake for an additional 5 mins until the crust is golden. Remove and let cool 5. In a small saucepan, add rosemary stems and reserved glaze. Stir over medium-low heat until fragrant and the glaze coats the back of a spoon. Brush onto carrots on the tart. 6. Garnish w/ herbs or crispy carrot top stems (fried in olive oil for 30 seconds) and flaky salt. 7. Dive in #partyfood #vegetarianrecipes #carrots #puffpastry #snackideas #appetizers #harissa