3-4 large carrots
1 tablespoon extra virgin olive oil
zest and juice of 1 lemon
2 tablespoons honey, divided
3/4 teaspoon dried or fresh thyme
2 sheets puff pastry, thawed
Preheat the oven to 400 degrees. Cut the carrots into strips of equal size- approximately 1/2" in thickness and 5" in length. Par boil the carrots for 15 minutes, then drain off the water and return the carrots to the pot with the olive oil. Zest the lemon, and set the zest aside for later. Add the lemon juice, 1 tablespoon of honey, thyme, and a pinch of kosher salt. Allow the glaze to cover the carrots and cook over medium high heat until the lemon juice has reduced down. Remove from the heat and allow to cool.
Roll out two sheets of puff pastry. Using tongs, carefully align the carrots vertically and equally onto the two pastries, then place them onto a greased baking sheet. Cut the surrounding border so that there is about 2" of dough surrounding the carrots, and fold the border dough, using oil or an egg wash to keep the dough in folded position. Bake on the middle oven rack for 25-30 minutes or until the pastry is golden brown. Once the tarts are removed from the oven, drizzle 1/2 a tablespoon of honey and the reserved lemon zest over each tart.