Rainbow Tart


  • 3 colored carrots (purple, orange, and yellow)
  • 2 tbsp agave syrup (or honey)
  • 2 tbsp Ty Ling Oyster Sauce
  • 1 sheet of ready-rolled puff pastry
  • 200g canned beets (drained)
  • 180g regular cream cheese (or vegan alternative)
  • Fresh rosemary and thyme, chopped
  • Ty Ling Pure Sesame Oil to drizzle on top.


  1. Preheat the oven to 355°F/180°C. Wash and lightly scrub the carrots. Place in a baking dish and brush with agave and Ty Ling Oyster Sauce on all sides.
  2. Roast for 30–40 mins, or until the carrots are tender but still have their color. Leave to cool, then cut the carrots in half lengthways.
  3. While the carrots bake, process the beets in a food processor or high-speed blender. Once smooth add cream cheese and process until combined. Set aside.
  4. Set the oven to 430°F/220°C. Unroll the pastry sheet onto a baking sheet lined with parchment paper. Score a border around the edge of the pastry with a butter knife, being careful not to cut all the way through. Prick the center with a fork and bake for 8–10 mins, or until lightly golden.
  5. Spread the creamy beetroot mix over the baked pastry, lay the carrots on top, and bake for another 15 mins, or until golden brown. Scatter with chopped rosemary and thyme, and drizzle with Ty Ling Pure Sesame Oil. Let cool completely for the cream to set. Cut into slices and enjoy!