date:Sep 11, 2013
. Meanwhile, wash and peel carrots into long thin strips. (Dont worry about peeling skins.) Place strips in a bowl with dukkah, add oil and toss to coat. Pile carrot mixture on top of tart and crumble over remaining feta. Bake for a further 15 minutes or until set.
4. Scatter over remaining dill, squeeze over juice from lemon and drizzle with a little extra oil to serve.