Sweet Carrot Tart

Ingredients:​

• 1 frozen pie crust
  
• 2 tablespoons fresh thyme leaves, chopped
  
• 1 pound of assorted colorful carrots, peeled, trimmed and halved lengthwise
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon kosher salt
  
• 2/3 cup mascarpone cheese
  
• Honey
  

Instructions:

1. Preheat oven to 400 F
2. Roll pie crust out into a tart pan or cookie sheet and using a fork, prick dough all over and sprinkle dough with 2 Tbsp. chopped thyme leaves; press into crust.
   
3. Line crust with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350 degrees F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. 
4. Increase temperature to 400 F. In a shallow baking pan toss carrots with olive oil and salt. Roast 25 minutes or until crisp-tender and caramelized, stirring once. Remove from oven; set aside.
   
5. Stir mascarpone to soften; spread over pie crust. Top with roasted carrots. Bake 5 minutes or until heated through. Cool slightly. Sprinkle with thyme leaves; drizzle with honey.