Method

Wash and dry the heirloom carrots. (If you give them a good scrub, there is no need to peel them.) Have the carrots lengthwise. Drizzle carrots with one tablespoon of olive oil and one tablespoon of honey. Toss carrots to coat evenly. Sprinkle over a heaped teaspoon of Natural Herbs and Spices Thyme. Tumble carrots onto a baking sheet lined with baking paper and roast in a pre-heated 200 °C oven until the carrots starts caramelizing – about 20 minutes. Remove carrots and set aside.

Then place the ricotta, goat’s chevin and one egg in a food processor. Season with a quarter teaspoon of Natural Herbs and Spices Thyme, half a teaspoon of salt and half a teaspoon of pepper. Blitz until smooth.

Spray an ovenproof saucepan, a pie dish or a shallow (round or rectangular) tart case with non-stick cooking spray. Place one sheet of phyllo in the pan and paint with whisked egg white. Top with a second sheet of phyllo. Keep on layering until you have used all five sheets, painting each one with egg white to ensure they stick together. Spoon ricotta mixture in the middle and spread out. Top the cheese mix with roasted carrots. Give it a final grind or two of sea salt and black pepper, a last light drizzle of honey and a light shake of thyme. Pop it into a 200 degrees Celsius oven and bake until the phyllo is golden and the ricotta filling set – about 20 minutes. Serve warm.

Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley:  http://www.melkkos-merlot.co.za