Ingredients
- 1 sheet frozen puff pastry, thawed in refrigerator overnight
- 1 egg, beaten with 1 Tbsp of water
- 1 Tbsp Olive oil + extra for drizzling
- ½ lb large carrots, sliced into ¼” rounds
- ¾ tsp Kosher salt, divided
- 3 Tbsp vegetable broth, divided
- 2 Tbsp butter
- 2 onions, thinly sliced into half moon shapes
- ¼ tsp black pepper
- 1 cup freshly grated parmesan cheese
- ¼ cup fresh chopped parsley
Directions
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Step 1:
Preheat oven to 425 F.
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Step 2:
On a piece of parchment paper, roll out pastry to 11 x 11 inch square.
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Step 3:
Transfer parchment paper and pastry to a baking sheet. Using a paring knife, score pastry with a 1/2 “ border, cutting halfway through the pastry, on all four sides.
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Step 4:
Brush the border lightly with the egg wash and bake for 10 minutes.
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Step 5:
Meanwhile, in a medium skillet over medium high heat, add 1 Tbsp olive oil, carrots and ½ tsp Kosher salt. Sauté for 10 minutes, stirring occasionally, until edges become golden brown. Add 1 Tbsp vegetable broth, cover and cook for 5 minutes.
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Step 6:
While carrots are cooking, in a large skillet over medium heat, melt 2 Tbsp butter and sauté onions until translucent and slightly browned, stirring occasionally. Add 2 Tbsp vegetable broth, ¼ tsp Kosher salt and ¼ tsp black pepper and cook for 2 minutes until moisture is absorbed.
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Step 7:
When time is up, remove pastry from oven, let cool slightly. Using your fingers, gently flatten the center area, leaving the border puffed.
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Step 8:
Sprinkle grated cheese evenly over the center of the pastry, then evenly layer onions, followed by an even layer of carrots.
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Step 9:
Lightly drizzle with olive oil and bake for 10 – 15 minutes until pastry is browned.
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Step 10:
Garnish with chopped parsley.