Preheat oven to 180C

Place the cut carrots on a baking tray lined with baking paper and roast in a 180C oven for 30 mins until they are just starting to get soft, then allow to cool.

Cut the sheet of puff pastry into half across the shortest length and place on a cold baking tray lined with baking paper. Refreeze the remaining pastry for later.

With a sharp knife score a line 1cm inside the pastry edge, making sure you do not cut through the pastry. Prick the base of the pastry several times with a knife or fork. Place tray with the pastry into the refrigerator to completely chill.

In a blender or using a whisk, mix the ricotta, feta, mustard, leaves from three of the sprigs of thyme, salt and pepper.

Remove pastry from the refrigerator and brush the scored edges with a little egg wash (1 egg yolk with a splash of water whisked together).

Spread the cheese mix over the pastry making sure it remains inside the scored line.

Place the carrots alternating colours cut side up across the length of the pastry.

Place tart into the oven and cook for approx 40mins until pastry is golden brown and carrots are cooked through. If the pastry is going too brown and the carrots aren’t yet done, you can cover the tart with alfoil and keep cooking.

Remove tart from tray and place on serving board. Sprinkle leaves from the remaining thyme stalks on top of the tart and drizzle with olive oil.