Roasted Carrot Puff Pastry Tart with Herbed Goat Cheese
Beautiful roasted carrot puff pastry tart with a creamy herbed goat cheese spread and a drizzle of hot honey. This delicious roasted carrot tart is easy to make but will easily elevate your next spring brunch or party! Great for Easter, bridal or baby showers, or just for impressing friends and family.
Servings 9 servings
Calories 257cal
Ingredients
- Carrots
- 1 pound carrots, peeled, ends trimmed and cut in half lengthwise
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 batch Herbed goat cheese
- Puff pastry
- 1 (9x13) sheet frozen puff pastry, thawed
- 1 large egg
- Topping and garnish
- 2 cups arugula
- 1 tablespoon extra virgin olive oil
- ¼ cup chopped toasted walnuts or toasted sliced almonds
- 1 to 2 tablespoons hot honey, for drizzling
Instructions
- Preheat the oven to 400 degrees F. Line a medium or large baking sheet with parchment paper.
- Place carrots on the prepared pan, then drizzle with olive oil and season with salt and pepper. Turn carrots so they are cut side down and spread in a single layer. Bake for 15 minutes then remove from the oven. Keep heat in the oven.
- While the carrots are roasting, you can make the herbed goat cheese.
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into an approximate 10-by-14-inch rectangle. Line a large baking sheet with parchment paper, transfer the puff pastry to the prepared baking sheet line with parchment paper and poke the puff pastry with a fork a few times all over to prevent it from puffing up.
- Spread the goat cheese over the puff pastry, leaving a 1-inch border on the sides. Add the carrots, cut side down.
- In a small bowl, mix together the egg with a fork and use a pastry brush to brush on the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.
- Bake for 20 to 25 minutes until the pastry is deeply golden and crisp. Remove from the oven and top with arugula, a drizzle of olive oil and hot honey, then sprinkle with toasted walnuts (or almonds) and a little flaky sea salt. Use the parchment paper to transfer the tart to a cutting board. Cut into 9 or 12 rectangles. Serve warm or at room temperature.
Notes
See the full post for tips, tricks, and ways to customize your tart!
Nutrition
Serving: 1slice (based on 9) | Calories: 257cal | Carbohydrates: 17.3g | Protein: 8g | Fat: 17.8g | Saturated Fat: 6.9g | Fiber: 2.1g | Sugar: 5.1g