Roasted Carrot & Radish Tart
1 sheet of Puff Pastry, thawed
1/3 cup Wild Garlic Herb Blend
1/4 cup Warm Water
1/3 cup Sharp White Cheddar, shredded
5-6 Radish, thinly sliced
2 Large Carrots, cut in match stickes
2-3 tbsp WIld Rosemary Olive Oil
Chives, thinly sliced
Mix together the wild garlic blend and water, set aside for a few minutes.
Roll out the puff pastry so that it is just a little wider. Spread the wild garlic mix from corner to corner, and then roll up about 1/4" on each side.
Spread out the cheese over the wild garlic blend.
In a bowl, toss the veggies with olive oil and a pinch of sea salt. Layer the veggies on the tart in desired pattern.
Bake at 400F for 20-22 minutes, or until the puff pastry is golden brown on the bottom.
Remove from the oven and let cool for 3-5 minutes. Drizzle with smoked balsamic and sprinkle with fresh chives. This can be enjoyed warm or at room temp.