Ricotta Cheese	g
Feta Cheese	g
Heavy Cream	ml
Tahini Paste	tbsp
Lemon Zest	tsp
Carrot
Beetroot
Parsnips
Ground Cinnamon	tsp
Honey	tbsp
Olive Oil	tbsp
Puff Pastry
Egg Yolk
Ice Water	tbsp
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste

1. Preheat the oven to 200 ºC. Wash the dill, mint and parsley, shake dry and chop finely.
2. Wash lemon with hot water and finely grate the peel. Puree with feta, ricotta, tahini and cream in a kitchen machine. Season with salt and pepper.
3. Wash and peel the carrots, beetroot and parsnips and either quarter or halve everything lengthways. Mix everything with olive oil, cinnamon, and honey.
4. Roll out the puff pastry and place on a baking sheet lined with baking paper, fold the edges approx. 1 cm inwards. Mix the egg yolk with water and brush the edge with the egg wash.
5. Spread the feta ricotta cream on the dough within the edges and cover with the vegetables. Drizzle with olive oil.
6. Bake for ca. 35-40 minutes, until veggies are tender, and pastry is golden brown.
7. Take the tart out of the oven, sprinkle with herbs and serve while still warm. And drizzle with some more tahini.

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