1 1/4 cups milk
1/2 cup vegetable oil
1 onion, diced
1 1/2 cups carrots, diced
2 cloves garlic, minced
1 1/2 cups grated carrot
1/2 teaspoon salt
1 1/2 teaspoons lemon zest
3 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried tarragon (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, mix milk, oil, onion, carrots, garlic, carrot and salt and lemon zest. Bring to a boil. Boil for 1 minute, stirring constantly. Reduce heat, cover, and simmer for 1 1 minute. Stir in parsley, red pepper flakes, tarragon and lemon rinsing liquids.
Spread a layer of the mixture evenly over the bottom of the jelly roll pan. Roll the pastry around the edges to seal. Place the under rolled pastry on a serving platter.
Bake uncovered for 30 to 40 minutes in the preheated oven, until golden and bubbly. Serve warm.