DIRECTIONS
Heat oven to 375 F.
Heat olive oil in a large skillet over medium-high heat.
Add onion to the skillet, garlic, fresh rosemary, dried thyme and sauté until onions become translucent, about 5 to 7 minutes.
Add the flour and stir until the raw flour has been cooked out, about 1 minute.
Add the carrots to the skillet and stir.
Slowly add the milk to the skillet, about 1/2 cup at a time, constantly stirring to avoid any lumps of flour in the sauce.
Add the salt and pepper, reduce heat to medium-low, put the lid on the skillet, and allow the sauce to simmer and thicken, about 3 to 5 minutes.
Add parsley to the mixture. Stir to combine all ingredients.
Spray a round or square baking dish with nonstick cooking spray, and cover the bottom with the puff pastry, making sure the sheet extends beyond the rim.
Transfer the carrot mixture to the baking dish.
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