Flour, to roll out dough
1 can frozen puff pastry, thawed
250 g multicoloured Nantes carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
150 g parsnips, peeled and sliced lengthwise into 1/4-inch-thick pieces
½ leek, washed and sliced lengthwise
2 tbsp. extra virgin olive oil, with more to serve Kosher salt and black pepper
225 g ricotta cheese
125 g feta cheese, crumbled
1 clove garlic, grated
Chopped fresh parsley, chervil or chives, for garnish
Heat the oven to 425 ⁰F/220 ⁰C.
On a lightly floured surface, roll out the puff pastry into a 10 × 14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about 1/4 inch from the edges. Place the puff pastry on a parchment-lined baking sheet and prick the pastry inside the border with a fork to prevent it from puffing up in the centre. Bake on the top rack until lightly browned, about 10 to 20 minutes. Remove from the oven and let cool slightly.
Meanwhile, toss carrots, parsnips and leeks with olive oil, season generously with salt and pepper and spread in a single layer on two baking sheets. Roast the vegetables on the lower rack until the edges are golden and the vegetables are still crisp-tender, 15 to 20 minutes.
While the puff pastry and vegetables are in the oven, blend the ricotta, feta and garlic in a food processor or blender until smooth. Season with salt and pepper. Spread the cheese mixture on the puff pastry to the edge and arrange the vegetables in a single layer on top. Bake until carrots and parsnips are tender and edges of cheese mixture are golden brown, 15 to 20 minutes.
Drizzle with olive oil and sprinkle with herbs before serving