1. To make the herbed yoghurt, combine the yoghurt, herbs, lime zest and juice and olive oil in a medium bowl. Season generously with salt and pepper and set aside.

2. Place a small frying pan over medium heat. Add the spices and cook, stirring often, to prevent catching, for about 1 minute or until fragrant. Transfer to a mortar and pestle and roughly grind – you still want some texture.

3. Wipe out the frying pan and return to the heat, turning heat to medium-low. Drizzle in some olive oil then add the onions and gently cook until soft and translucent. Add the brown sugar and apple cider vinegar and continue to cook until a jam-like consistency is achieved. Set aside.

4. For the roasted carrots, preheat the oven to 180C fan-forced. Add the carrots to a high-sided roasting tray and drizzle with olive oil. Scatter over the toasted spices, season with salt and pepper and toss carrots to coat. Pour about 100ml water into the tray, cover with foil and roast for 20 minutes.

5. Remove foil and roast for a further 15 minutes, until the carrots are tender and the water has evaporated.

6. Remove the tray from the oven and dollop the onion relish over the carrots. Don't worry about being uniform – the pockets of surprise are what make this tart. Similarly, dollop over the feta in random spots before encasing the carrots in the pastry, tucking it around the edges as you would a bed.

7. Place in the oven and cook for 40 minutes or until the pastry is puffed and golden. Try to be patient, if you remove it too early the pastry will be soggy in the middle.

8. Loosen around the edges with a knife and carefully flip the tart onto a serving platter. Drizzle over the herbed yoghurt then sprinkle over the fresh horseradish and serve immediately.

*If you can't find fresh horseradish, mix 1 tsp prepared horseradish (you'll find it in the supermarket condiment section) into the herbed yoghurt mixture.

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