Carrot Tart
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This Carrot Tart is a savory delight, with tender roasted carrots layered on a flaky pastry, topped with creamy garlic herb cheese. It’s a deliciously simple dish that’s sure to become a favorite at any meal!
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 garlic and herb cheese (like Boursin)
1/2 cup grated Monterey Jack cheese
1 Tbsp. chopped fresh dill or chives
Directions:
This recipe was sourced from The Pioneer Woman. You can also share your own recipes in our Cooking & Recipes forum!
Simple, savory, and absolutely delicious! Image credit: The Pioneer Woman
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 garlic and herb cheese (like Boursin)
1/2 cup grated Monterey Jack cheese
1 Tbsp. chopped fresh dill or chives
Directions:
- Preheat the oven to 400°F, with racks positioned in the upper and lower thirds.
- Line a large baking sheet with aluminum foil. Peel or scrub the carrots, then cut them into quarters lengthwise. Arrange them on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then arrange in a single layer. Roast on the top rack for 15-20 minutes, until lightly browned. Remove from the oven and let cool slightly.
- Line another baking sheet with parchment paper. Unfold the puff pastry onto the sheet, floury side down, and cut a shallow 1/2-inch border around the edges. Use a fork to prick the center of the pastry 8-9 times. Bake on the bottom rack (while the carrots roast) for 12-14 minutes, until the edges are golden. If the center puffs up, gently press it down with the back of a fork once it's out of the oven, being cautious of steam.
- Crumble the garlic-herb cheese and sprinkle it over the puff pastry, staying within the border. Spread it out gently, then top with grated Monterey Jack cheese. Arrange the roasted carrots on top of the cheese and return the tart to the bottom rack of the oven. Bake for another 10-12 minutes, until the edges are golden and the cheese is melted. Transfer to a cooling rack to cool slightly.
- Top with fresh dill or chives and slice to serve. You can also let it cool completely and enjoy at room temperature—either way, it’s delicious!
This recipe was sourced from The Pioneer Woman. You can also share your own recipes in our Cooking & Recipes forum!
