Carrot Tart Recipe
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Carrot Tart Recipe
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This elegant carrot tart combines flaky puff pastry with sweet roasted carrots and tangy goat cheese for an impressive yet easy spring dish.
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Ingredients
- 5 medium carrots
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 sheet thawed puff pastry from 17 oz. package
- 6 ounces goat cheese
- fresh tarragon or parsley to garnish
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Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil. Scrub the carrots and cut them into quarters lengthwise.
- Put the carrots on the baking sheet and drizzle them with the oil. Sprinkle with salt and pepper.
- Toss them so they are coated with the oil, then arrange them in a single layer. Bake for 15-20 minutes, until they are cooked through.
- While they bake, line another baking sheet with foil. Unfold the puff pastry into a square.
- Use a sharp knife to make a shallow cut all the way around the sheet to make a ½ wide frame. Poke holes in the center with a fork.
- Bake the puff pastry in the oven with the carrots for 12 minutes, until light golden brown.
- After baking, push the center of the puff pastry down if it has puffed up. Crumble the goat cheese and sprinkle it in the center of the pastry.
- Line the cooked carrots up on top of the goat cheese. Bake for another 5-10 minutes.
- Sprinkle with fresh herbs and drizzle with honey if desired.
Notes
- Let your puff pastry thaw in the refrigerator overnight or on the counter for about 40 minutes.
- Those little holes you make with your fork are important! They keep the center of your tart from puffing up too much while baking.
- When you're quartering your carrots, try to keep them as uniform as possible. This ensures they'll all cook at the same rate and look beautiful on top of your tart.
- When you're pressing down the center of your pastry after the first bake, be careful of the hot steam that might escape.
- You can roast the carrots ahead of time and store them in the fridge for up to a day. Just bring them to room temperature before assembling your tart.
- If you want to make the tart ahead of time, I'd suggest not making it more than 4 hours before serving so the puff pastry stays crisp.
- Let your puff pastry thaw in the refrigerator overnight or on the counter for about 40 minutes.
- Those little holes you make with your fork are important! They keep the center of your tart from puffing up too much while baking.
- When you're quartering your carrots, try to keep them as uniform as possible. This ensures they'll all cook at the same rate and look beautiful on top of your tart.
- When you're pressing down the center of your pastry after the first bake, be careful of the hot steam that might escape.
- You can roast the carrots ahead of time and store them in the fridge for up to a day. Just bring them to room temperature before assembling your tart.
- If you want to make the tart ahead of time, I'd suggest not making it more than 4 hours before serving so the puff pastry stays crisp.
Nutrition Information
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Calories
512kcal
(26%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
0.01g
Cholesterol
20mg
(7%)
Sodium
652mg
(27%)
Potassium
294mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
13179IU
(264%)
Vitamin C
5mg
(6%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 652mg | 27% |
| Potassium | 294mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 13179IU | 264% |
| Vitamin C | 5mg | 6% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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