INGREDIENTS
a pack of “organic” puff pastry, 4 medium carrots, 1 clove of garlic, 1 sprig of rosemary, salt, 1 tablespoon extra olive oil.
PROCEDURE
Brush the carrots under running water to clean them, cut them and steam them (or in a pot with a little water) and keep them aside until they cool down. Meanwhile, in a small pan, heat the oil with the crushed garlic and rosemary for a few minutes, over low heat. Season the carrots with a little salt and the flavored oil (removing the garlic and rosemary first). Blend to obtain the cream that will be used to fill the pastry. Flour the work surface, place the puff pastry on it. With a cup, or a glass, make discs. Divide them in half and bake at 200 degrees for 6/7 minutes. Turn the sheets over and cook another 2/3 minutes. Take it out of the oven and let it cool down. With a knife, open each sheet like a sandwich, obtaining the butterfly that will be filled with carrot cream.