5-6rainbow carrots, sliced lengthwise into matchsticks (around the same length)
1tablespoonextra virgin olive oil
diamond kosher salt (if using any other salt, use half the amount), to taste
black pepper, to taste
1/2cuppesto, see below for my favorite arugula pesto one! (but store bought works too)
1sheetpuff pastry
2-3tablespoonsfreshly grated parmesan
Instructions
Roast the carrots: Preheat oven to 400 and line a baking sheet with parchment paper. Add carrots and drizzle with olive oil. Season with salt and pepper. Toss to coat in oil. Bake until caramelized and slightly charred, about 30 minutes- halfway through, flip carrots and shake pan a bit.
Prepare the puff pastry: Lightly roll out puff pastry on a parchment paper until it takes up most of the parchment paper. Prick with a fork. If at any point it feels like it is warming up too much or getting sticky/soft, place in freezer or fridge for about 5-10 minutes.
Spread pesto onto puff pastry, leaving a 1/4'' border. Add carrots on top. Sprinkle lightly with half of the parmesan cheese.
Bake in oven until puff pastry is golden brown, about 25 minutes.
Sprinkle with reamining fresh parmesan. Let puff pastry slightly cool before cutting and serving.