Marry Thompson This Carrot Tart is a flaky and savory recipe, which is made with puff pastry and garlic and herb cheese. It’s the perfect appetizer or light lunch, ready in about 45 minutes.
Jump to RecipeCarrot Tart Recipe Ingredients
- 3/4 lb. medium-sized carrots (about 5 carrots)
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 sheet thawed puff pastry (from a 17 oz. package)
- 1 (5-6 oz.) container of garlic and herb cheese, such as Boursin
- 1/2 cup grated Monterey jack cheese
- 1 Tbsp. chopped fresh dill or chives
How To Make Carrot Tart
- Roast the Carrots: Preheat the oven to 400°F with racks in the upper and lower thirds. Peel or scrub the carrots and quarter them lengthwise. On a foil-lined baking sheet, toss the carrots with olive oil, salt, and pepper. Arrange them in a single layer and roast on the top rack for 15 to 20 minutes, until lightly browned and tender.
- Par-bake the Puff Pastry: While the carrots roast, line another baking sheet with parchment paper. Unfold the puff pastry sheet into a 9-inch square. Use a paring knife to lightly score a 1/2-inch border around the edges. Prick the area inside the border all over with a fork.
- Bake the Pastry: Bake the pastry on the bottom oven rack for 12 to 14 minutes, until the edges are lightly golden. If the center puffs up, gently press it down with the back of a fork.
- Assemble the Tart: Crumble the garlic and herb cheese into small pieces and sprinkle it all over the pastry within the scored border, then top with the grated Monterey Jack cheese.
- Finish Baking: Arrange the roasted carrots on top of the cheese. Return the tart to the bottom oven rack and bake for another 10 to 12 minutes, until the edges are a deep golden brown and the cheese is melty and bubbly.
- Garnish and Serve: Let the tart cool slightly on a wire rack. Top with fresh dill or chives, slice, and serve warm or at room temperature.
Recipe Tips
- How to get a crispy puff pastry crust? The most important step is to “dock” the pastry by piercing the middle all over with a fork before baking. This prevents the center from puffing up into a giant pillow and allows it to bake into a flat, crispy base.
- Can I make this ahead of time? This tart is best served the day it’s made for the flakiest pastry. However, you can save time by roasting the carrots a day in advance and storing them in an airtight container in the fridge. Assemble and bake the tart just before serving.
- What if I can’t find Boursin cheese? If you can’t find a garlic and herb spreadable cheese, you can substitute it with 5-6 ounces of softened cream cheese mixed with 1 minced garlic clove, 1 tablespoon of chopped fresh herbs (like dill, chives, and parsley), and a pinch of salt.
- How do you keep the carrots from getting mushy? Roasting the carrots separately first is key. It makes them tender and concentrates their sweet flavor without making them watery, which would make the puff pastry soggy.
What To Serve With Carrot Tart
This elegant tart is perfect as a light lunch, a stunning appetizer, or a side dish. It pairs beautifully with:
- A simple arugula or spring green salad with a lemon vinaigrette.
- A glass of crisp white wine, like Sauvignon Blanc.
- A cup of creamy tomato or leek soup.
How To Store Carrot Tart
- Best Eaten Fresh: This tart is at its absolute best on the day it is made, when the puff pastry is at its crispiest and flakiest.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days, but be aware that the pastry will soften considerably.
- Reheat: For the best results, reheat slices on a baking sheet in a 375°F oven for 5-10 minutes to help re-crisp the pastry.
Carrot Tart Nutrition Facts
- Serving: 1/6th of tart
- Calories: 390 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 28g
- Saturated Fat: 14g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for this specific recipe, the light, airy, and flaky texture of puff pastry is essential. A store-bought, all-butter puff pastry will give you the best flavor and a beautiful rise.
Absolutely. This recipe is a fantastic template. Thinly sliced zucchini, asparagus spears, or sliced mushrooms would all be delicious substitutes for the carrots. Just roast them until tender before arranging them on the tart.
Scoring means to lightly cut the surface without going all the way through. By scoring a border around the edge, you encourage the outer rim of the pastry to puff up higher than the center, creating a beautiful, contained edge for your tart.
Try More Recipes:
Carrot Tart Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes390
kcalAn elegant and surprisingly easy savory tart featuring a flaky puff pastry crust, a creamy garlic and herb cheese base, and sweet, tender roasted carrots.
Ingredients
1 sheet thawed puff pastry
3/4 lb. medium-sized carrots
1 Tbsp. olive oil
1 (5-6 oz.) container garlic and herb cheese (like Boursin)
1/2 cup grated Monterey jack cheese
1 Tbsp. chopped fresh dill or chives
Salt and pepper
Directions
- Preheat oven to 400°F. Quarter the carrots lengthwise, toss with olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender.
- Meanwhile, place the puff pastry on a parchment-lined baking sheet. Score a 1/2-inch border and prick the center with a fork.
- Bake the pastry for 12-14 minutes until lightly golden.
- Spread the garlic and herb cheese inside the border of the par-baked pastry, then top with the Monterey Jack.
- Arrange the roasted carrots over the cheese.
- Bake for another 10-12 minutes, until the pastry is golden brown and the cheese is bubbly.
- Top with fresh herbs, slice, and serve.
Notes
- The most important tip for a non-soggy tart is to pre-roast the carrots to cook them through and concentrate their flavor before they go on the pastry.
- For the flakiest, puffiest crust, ensure your puff pastry is very cold before it goes into the hot oven.
- Scoring a border and piercing the center of the puff pastry are the simple professional tricks that give the tart a beautiful, raised crust and a flat base.
- This recipe is easily doubled for a larger crowd by using two sheets of puff pastry on separate baking sheets.