Roasted carrot and caramelised onion galette

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Combine maple syrup, 2 teaspoons olive oil and thyme in a large bowl. Add carrots, tossing to coat. Arrange carrots in a single layer on prepared tray, then bake for 30 minutes or until golden and tender.

2 Meanwhile, heat remaining oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 10 minutes or until softened. Add balsamic vinegar and cook, stirring, for 3 minutes or until caramelised. Set pan aside.

3 Place pastry sheet on a large baking tray lined with baking paper. Score a 1.5cm border around edge of pastry. Inside border, prick pastry all over with a fork. Brush pastry border with egg, then bake galette for 15 minutes or until edges are golden and centre is golden.

4 Meanwhile, place ricotta, feta and herbs in a food processor and process until smooth. Spread ricotta mixture over pastry (inside border). Top with caramelised onions and carrots. Brush carrots with extra maple syrup, then bake galette for a further 10 minutes or until golden. Place rocket and spinach in a bowl and drizzle with extra balsamic. Scatter hazelnuts over galette, then serve with salad.