Carrot, fetta and quinoa tarts with salsa verde
1.Make olive oil and quinoa pastry. Combine flours, quinoa, yeast and salt in a medium bowl. Add combined oil and hot water, mix to a soft dough. Turn dough onto a well-floured surface, knead for 3 minutes or until smooth and elastic. Cover with a bowl, stand for 20 minutes.
2.Make salsa verde. Blend or process rocket, cornichons, capers and shallot until finely chopped. With motor running, gradually add combined oil, vinegar and water. Season to taste.
3.Preheat oven to 220°C (200°C fan forced).
4.Trim carrot tops, leaving 2cm of stem attached, reserve a small handful of tops. Wash carrots and tops. Cut each unpeeled carrot in half lengthways. Finely chop carrot tops, you’ll need 2 tablespoons. Combine chopped carrot tops with ricotta, fetta, garlic and egg in a medium bowl. Season with freshly ground black pepper.
5.Divide the pastry in half. Roll out one half on a piece of lightly floured baking paper into a 12cm x 40cm rectangle. Lift paper and pastry onto a large oven tray. Repeat with remaining pastry on a second tray. (If you don’t have a rolling pin, use the palms of your hands to press each pastry portion into a rectangle.)
6.Spread each rectangle with half the cheese filling, top with carrots, placing them crossways down the pastry, alternating tops and tails. Scatter with seeds and parmesan, drizzle with oil, Season. Bake for 25 minutes or until pastry is golden and cooked through.
7.Serve warm or at room temperature with salsa verde, drizzle with oil to serve, if you like.