Roasted Carrot Leek Tart with Lemon Thyme Cashew Cream

Ingredients

• •1 sheet puff pastry, thawed
• •4 medium carrots, peeled and sliced into thin strips
• •2 leeks, cleaned and sliced into rounds
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup raw cashews, soaked overnight or in hot water for 1 hour
• •1/4 cup water
• •2 tablespoons fresh lemon juice
• •1 teaspoon lemon zest
• •1 tablespoon fresh thyme leaves
• •1 teaspoon nutritional yeast (optional)
• •1/4 teaspoon garlic powder
• •1/4 teaspoon onion powder
• •Fresh thyme sprigs (for garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a bowl, toss the sliced carrots and leeks with olive oil, salt, and black pepper until evenly coated.

3. 3

   Spread the vegetables on the prepared baking sheet and roast in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.

4. 4

   While the vegetables are roasting, prepare the cashew cream: In a blender, combine soaked cashews, water, lemon juice, lemon zest, thyme leaves, nutritional yeast (if using), garlic powder, onion powder, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.

5. 5

   Roll out the thawed puff pastry onto a sheet of parchment paper or a lightly floured surface. Transfer it to a baking dish or tray.

6. 6

   Spread the lemon thyme cashew cream evenly over the puff pastry, leaving a 1-inch border around the edges.

7. 7

   Arrange the roasted carrots and leeks on top of the cashew cream in an even layer.

8. 8

   Fold the edges of the puff pastry up slightly to create a border around the tart.

9. 9

   Bake the tart in the preheated oven for 20 minutes, or until the puff pastry is golden brown and cooked through.

10. 10

    Remove the tart from the oven and let it cool slightly before garnishing with fresh thyme sprigs.

11. 11

    Slice and serve warm or at room temperature.