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  • 2 tbsp. olive oil, plus more for ramekins

  • 1 medium onion, chopped

  • 1 lb. carrots, cut into 1/2-inch pieces

  • salt and freshly ground black pepper

  • 2 cloves garlic, chopped

  • 1 tbsp. fresh thyme leaves

  • 1/4 c. all-purpose flour

  • 2 c. whole milk

  • 1/2 c. fresh flat-leaf parsley

  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed

  • 1 large egg, beaten


Preheat oven to 375°F. Oil four 8-ounce ramekins; place on a rimmed baking sheet.

Heat oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are just tender, 8 to 10 minutes. Stir in garlic and thyme. Cook until fragrant, 30 seconds.

Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in milk. Simmer until slightly thickened, 2 to 3 minutes. Fold in parsley. Transfer to prepared ramekins, dividing evenly.

Cut 4 4 1/2-inch rounds from puff pastry; place 1 round over each ramekin. Brush with egg. Bake until puffed and golden brown, 20 to 25 minutes.

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