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Roasted Carrot Tart

Roasted Carrot Tart

  • Yield: 6 servings
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour, 15 minutes
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  • 1 bunch Carrots, cut in half lengthwise
  • 3.5 oz Goat cheese, room temperature
  • 15 oz Ricotta
  • 5 oz Spinach
  • 3 eggs divided, 2 lightly whisked
  • 1 1/2 tbsp Honey
  • 1 Lemon, zest & juice
  • 2 tsp Cumin, divided
  • 2 tbsp Fresh chives, chopped
  • 14 oz Puff pastry, thawed
  • 2 tbsp Olive oil, divided
  • handful Thyme sprigs
  • Salt
  • Pepper


  1. Preheat oven to 375 F.
  2. Place carrot halves on a baking sheet in a singe layer.
  3.  Whisk together 1 tbsp olive oil, 1 tbsp honey, 1 tsp cumin, salt and pepper then drizzle mixture over the carrots. Bake carrots for 30-35 minutes, flipping halfway through.
  4. On a lightly floured surface, lay the thawed puff pastry on a lightly floured surface and roll out until just big enough to fit your tart pan. Transfer it to a tart pat.
  5. Which together 1 egg with 1 tbsp of water and brush it over the puff pastry. Bake for 10 min, then set aside.
  6. Meanwhile, place spinach in boiling water, stir and blanch for 30 seconds. Then drain, let cool and squeeze out excess water with your hands. Chop finely.
  7. Mix together the ricotta, goat cheese, eggs, spinach, 1 tbsp chives, lemon juice and zest, salt and pepper in a large bowl.
  8. Once carrots are out of the oven, increase temperature to 475F.
  9. Spoon the cheese mixture into the cooked puff pastry shell and spread evenly. Layer the roasted carrots over the cheese then sprinkle with thyme.
  10. Bake for 30-35 minutes, until set.
  11. Sprinkle with remaining chives and serve warm.


Recipe adapted from