Creamy Carrot Tart with fresh herbs

Lunch / Dinner

Creamy Carrot Tart with fresh herbs

Sweet, crunchy, nutritious, and every kids’ favorite vegetable for generations just because of a wisecracking wabbit. Spring’s unrivaled vegetable gets the Cuisine spin with this beautiful and massively delicious Creamy Carrot Tart with fresh herbs.


6 servings

Total Time

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Test Kitchen Tip

Rainbow carrots may be found in large grocery store chains; failing that, small orange carrots or baby carrots will do nicely.


Preheat oven to 400° with rack in middle position.

Roll puff pastry into an 11-inch square on a lightly floured surface; transfer to a baking sheet. Score a 1-inch-wide border around edge of pastry with the tip of a paring knife; bake until pale gold, 8 minutes.

Flatten pastry inside of border with a small measuring cup, then continue baking pastry until golden brown, 8 minutes more.

Meanwhile, purée goat cheese, ricotta, cream, egg yolk, ¼ tsp. salt, and pepper in a mini food processor. Drop and spread goat cheese mixture onto pastry to evenly cover, within borders.

Toss carrots and shallots with orange juice, oil, and ground fennel; season with salt and pepper, then arrange on a baking sheet.

Roast carrots and shallots until just beginning to brown, 10 minutes.

Arrange carrots, when cool enough to handle, in chevron-patterned squares, in a single layer, on goat cheese mixture; top with shallots and feta.

Brush egg white on pastry border; sprinkle with salt. Bake tart until cheese is set and pastry is browned, 58 minutes. Transfer tart to a cutting board and let cool.

Top tart with parsley and dill before cutting and serving

Nutritional Facts

Nutritional Facts

Per serving

Calories: 359

% Daily Value*

Total Fat 24g 36%

Saturated Fat 13g 65%

Cholesterol 66mg 22%

Sodium 456mg 19%

Carbs 32g 10%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

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