Roasted Carrot & Radish Tart

1 sheet of Puff Pastry, thawed

1/3 cup Wild Garlic Herb Blend

1/4 cup Warm Water

1/3 cup Sharp White Cheddar, shredded

5-6 Radish, thinly sliced

2 Large Carrots, cut in match stickes

2-3 tbsp WIld Rosemary Olive Oil

Australian Flake Sea Salt

Smoked Balsamic Vinegar

Chives, thinly sliced

1. Mix together the wild garlic blend and water, set aside for a few minutes.

2. Roll out the puff pastry so that it is just a little wider. Spread the wild garlic mix from corner to corner, and then roll up about 1/4" on each side.

3. Spread out the cheese over the wild garlic blend.

4. In a bowl, toss the veggies with olive oil and a pinch of sea salt. Layer the veggies on the tart in desired pattern.

5. Bake at 400F for 20-22 minutes, or until the puff pastry is golden brown on the bottom.

6. Remove from the oven and let cool for 3-5 minutes. Drizzle with smoked balsamic and sprinkle with fresh chives. This can be enjoyed warm or at room temp.