Butterscotch PB Glazed Carrot Tarte

Glazed Carrots Ingredients:

4 oz NUTTY NOVELTIES BUTTERSCOTCH PEANUT BUTTER

3 TBSP butter

2 TBSP soy sauce

1 TBSP garlic, minced

¼ cup brown sugar 

½ cup vegetable stock

1 bunch of carrots (with greens)

½ cup shredded parmesan cheese

Pesto Ingredients:

¼ cup basil

¼ cup parsley

¼ carrot greens, chopped

¼ cup shredded parmesan cheese

Handful of dry roasted pumpkin seeds (no shell)

Pinch of sea salt

Olive Oil

Puff Pastry Ingredients:

1 sheet of puff pastry, defrosted

1 egg (for egg wash)

Directions:

1. Cut tops off carrots. Chop greens and set aside. 
2. Peel carrots and cut in half the long way
3. In a saucepan over low-medium heat, add all glaze ingredients to the pan and stir with a whisk to help combine the butterscotch peanut butter. 
4. Add carrots into glaze and allow to cook for about 10 minutes, then set aside.
5. Preheat the oven to 390 F. 
6. Add all pesto ingredients into a food processor. Slowly add olive oil as you pulse the ingredients until it becomes smooth- set aside. 
7. Roll out your puff pastry with a rolling pin. 
8. Grease a baking sheet and lay the pastry down. Pinch any places where the seams are coming apart to make a large, flat crust. 
9. Poke holes into the bottom of the puff pastry with a fork, then sprinkle about half of the parmesan cheese on the bottom of the pastry. 
10. Lay your glazed carrot halves in a line on top of the pastry to fill in the middle. 
11. Pinch and roll ends towards the carrots to make a “crust”. Brush with egg wash and bake for about 25 minutes (until pastry is puffed and browned on edges). 
12. Cut into pieces and serve hot with fresh pesto spread on top.