Ingredients
1 Pepperidge Farm puff pastry sheet thawed and rolled to 12×12 inches
1lb Assorted rainbow carrots cut on the diagonal into 1 inch pieces
1T Olive oil
1/2t Kosher salt
8oz Cream cheese (softened)
2t Fresh basil (torn)
Pinch Garlic powder
Bunch Fresh thyme sprigs
Honey for drizzle
Process
Divide the puff pastry into 4 square pieces
Score each edge most of the way through
Bake at 400F for 18 minutes and remove from the oven
Increase the temperature to 450F
Toss the carrots with olive oil, salt, and pepper on a shallow sheet pan
Top with fresh thyme sprigs
Roast for 15 minutes
Stir the cream cheese mixed with basil and garlic powder until smooth
Spread the cream cheese mixture over the crust leaving a 1/2inch margin
Top with roasted carrots and bake for 5 to 10 minutes
Cool slightly
Drizzle honey and serve
Delicious with Roti Chicken
Mad Dog and Celeste's Recipes 