I’ve got a brand new spring appetizer-meet-brunch recipe for you that just screams spring. I don’t typically use carrots as a “main event” ingredient (besides these incredible caramelized garlic carrots), but springtime and Easter always remind me just how delicious they are.
This gorgeous roasted carrot tart is savory, herby, flaky, and a little sweet thanks to my go-to drizzle of hot honey. Just look at all the wonderful colors and textures! I’ve had so much fun experimenting with puff pastry these past couple of years (this quiche is a must make), and this tart is my new favorite way to use it.
The whole thing takes just about 15 minutes to prep and it’s perfect for Easter brunch and any other fun get togethers you have this season. One bite and your loved ones will be hooked.
Everything you’ll need to make this roasted carrot tart
You won’t believe how simple and delicious this tart is. Flaky puff pastry, fresh spring ingredients, and tons of yummy toppings. Here’s what you’ll need:
- Carrots: we’re roasting up beautiful carrots in a little olive oil, salt, and pepper until they’re nice and tender.
- Puff pastry: I’ve been obsessed with making this pretty tarts with a puff pastry base because it’s SO easy (no dough-making required!) You can find store-bought puff pastry sheets in the freezer section of your grocery store.
- Goat cheese spread: remember that wonderfully creamy herbed goat cheese spread I shared on the blog? We’re spreading it onto the puff pastry as an incredible, tangy, herby, creamy base!
- Toppings: it’s all about the toppings and garnishes, people. After the tart bakes, I love adding fresh arugula, a drizzle of olive oil, chopped toasted walnuts or almonds, and a drizzle of hot honey.
Customize your tarts
These easy roasted carrot puff pastry tarts can easily be customized! Here’s what I can recommend:
- For the carrots: I think this tart would be delicious with asparagus, too! In the fall, try adding cubed butternut squash.
- For the goat cheese spread: I have a few different ways to make this spread your own in the recipe blog post — you could easily use cream cheese if you’d like, plus tons of different herbs.
- For topping: you can absolutely omit the nuts if you need to keep the tart nut free, otherwise feel free to use any nuts you’d like for a little crunch. Pistachios would also work, and a sprinkle of flaky sea salt and extra goat cheese crumbles never hurt!
Can I make it gluten-free?
I haven’t tested a gluten-free base for this roasted carrot tart, so I can’t be sure what would work well in place of the puff pastry.
Try making mini tartlets
Yes, you can make mini roasted carrot tartlets! Simply cut your puff pastry into even squares before baking, and assemble them the same way to get roasted carrot tartlets. You may need to cut the carrots shorter to fit onto the smaller squares.
DIY hot honey
If you don’t have any hot honey in your pantry, simply heat up some regular honey and stir in a pinch of cayenne pepper or a tiny bit of hot sauce. So easy.
Easy roasted carrot tart in 4 steps
- Roast the carrots. You’ll start by tossing your peeled, sliced carrots in olive oil, salt & pepper, and then roasting them up until they’re almost tender (they’ll bake again on the tart!)
- Make the spread. While the carrots are roasting, make your Herbed Goat Cheese Spread.
- Prep the puff pastry. Make sure your puff pastry sheet is thawed, then roll it out and place it on a baking sheet lined with parchment paper. Poke a few holes all over the puff pastry sheet so that it doesn’t puff up when baking.
- Top the puff pastry. Spread the goat cheese mixture all over the puff pastry sheet, leaving a 1-inch border around the edges. Evenly top with the roasted carrots cut-side down, then brush the edges with an egg wash.
- Bake, garnish & serve. Bake up the tart until it’s deeply golden brown, then add the yummy toppings. Use the parchment paper to transfer it to a cutting board, slice it, and serve!
How to store this roasted carrot tart
If you have any slices of the tart left over, simply store them in an airtight container in the refrigerator for up to 5 days. Reheat it in the oven until warmed through, being careful not to over-bake.
More appetizers you’ll love
- Pizza Puff Pastry Tarts
- Roasted Grape & Brie Crostini with Honey + Sea Salt
- Roasted Garlic Tahini Carrot Dip
- Apple Cheddar Galette with Crispy Herb Cheddar Crust
- Whipped Feta Bruschetta Dip
Get all of my appetizer recipes here!
I hope you love this roasted carrot puff pastry tart! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Carrot Puff Pastry Tart with Herbed Goat Cheese
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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
2 comments
Oh my goodness this recipe is SO good!!!! Huge hit and not a bite left. I used hot honey on the drizzle with olive oil.
Love that!!