Roasted Carrot Tart
This deliciously festive and very-easy-to-make perfectly puffed savory tart is filled with tangy goat cheese, creamy ricotta, nutrient loaded spinach, a touch of seasoning, fresh herbs, and topped with lots of spice-roasted carrots. This show-stopping tart can be an appetizer, side or entrée, brunch, lunch or dinner, perfect for entertaining, and celebrates food as art!
Servings: 6
Ingredients
- 1 bunch carrots
- 100 grams goat cheese room temperature
- 15 oz ricotta 425g
- 142 grams spinach
- 3 eggs divided, 2 lightly whisked
- 1 ½ tablespoons honey
- 1 lemon zest & juice
- 2 teaspoons cumin divided
- 2 tablespoons fresh chives chopped
- 14 oz puff pastry thawed
- 2 tablespoons olive oil divided
- handfull thyme sprigs
- salt
- pepper
Instructions
- Preheat oven to 375 F. Cut the carrots in half lengthwise, reserving 2 of them (for the topping, this is optional). Whisk 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon of cumin, salt and pepper together and drizzle over the carrots. Bake for 30-35 minutes, depending on size of carrots, turning halfway through cooking time.
- On a lightly floured surface, lay the thawed sheet of puff pastry and roll pastry out until its just big enough to fit your tart pan, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan.
- Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush over puff pastry and bake in oven with roasting carrots, at 375 F, for 10 min. Set aside.
- Meanwhile, bring ½ cup of water to boil in a pot on the stove, place spinach in pot with boiling water, stir and blanch for 30 seconds, until it all looks cooked through. Drain, let cool, and squeeze out excess water with your hands. Chop finely.
- Combine ricotta, goat cheese, eggs, spinach, and 1 tablespoon of chives, lemon juice and zest in a large bowl. Season with salt and pepper.
- Spoon ricotta filling into the base and use the back of a spoon or a spatula to smooth the surfaces. Lay roasted carrots over ricotta filling. Sprinkle with thyme sprigs.
- Bake tart at 475 for 30-35 minutes, until set.
- Meanwhile, thinly sliced reserved two carrots into disk. Heat 1 tablespoon of olive oil in a pan over medium heat. Cook carrots, stirring, until crisp, 5-7 minutes. Drain on a paper towel.
- Sprinkle baked tart with cooked carrot disc’s and remaining 1 tablespoon of chives. Enjoy!
Notes
- This tart is best served fresh & warm.
- Use that elbow grease and really squeeze that water out of the spinach.
- The filling will be much easier to whisk together if the goat cheese is room temp.
- Get creative, have fun, and play around with other root veggie toppings!
- If you’re looking to do some prep work in advance, roast the carrots up to 2 days ahead and whisk the filling ingredients up to 7 hours in advance, then the tart will be a breeze to assemble on the spot!