Roasted carrot and harissa galette

Grate a sharp cheddar.

Mix equal parts plain and wholemeal flour with a little salt in a bowl.

Rub cold cubed butter into the flour with the fingertips for three to four minutes, leaving a few flecks of butter.

Mix in the grated cheddar.

Add cold water a little at a time, about six or seven tablespoons, mixing with a table knife until clumpy; bring together by hand into one mass.

Turn out, give a few squeezes and turns without kneading, pat into a thick disc, wrap in cling film and chill about an hour to an hour and a half until firm.

Peel the carrots; halve them, quartering the larger ones so they cook at the same speed.

Toss the carrots by hand with harissa paste, honey and salt until evenly coated and glossy.

Spread on a baking sheet without overlapping and roast at 425F / 220C for 25 to 30 minutes, turning once halfway, until fork soft.

Roughly chop two to three sprigs of thyme and mix into the mascarpone until smooth.

Lightly flour the surface and the pastry; roll from the centre back and forth with a quarter turn each roll to a rough circle about 14 inches across.

Roll the pastry over the pin and unroll onto the baking tray.

Spread the mascarpone thinly on the base with a palette knife, leaving about an inch border.

Lay the roasted carrots on top, concentrated in the middle.

Fold the border over the carrots all the way round, pleating as it falls.

Brush the crust with one beaten egg and grate parmesan along the crust.

Bake at 425F / 220C for 40 to 45 minutes until the crust is crisp and bubbly.

Cool about 10 minutes, move to a wire rack to cool completely, finish with more parmesan and a few sprigs of thyme. Eat warm or cold the next day.