Ingredients
Roasted Carrots
- 4 -5 medium carrots peeled and sliced lengthwise
- 1 tbsp oil olive or vegetable (15 ml)
- ½ tsp salt
- ¼ tsp black pepper
Tart Base
- 1 sheet puff pastry thawed (225–250 g / 8–9 oz)
- 170 grams (6 oz.) goat cheese room temperature
- 1 Lemon, medium 1 1/2 tbsp lemon juice and zest of one lemon
- 1 tbsp honey 15 ml
- 1-2 tbsp fresh herbs thyme, oregano, rosemary or parsley
- Salt and pepper to taste
- 1 egg
To Finish
- 1 - 2 cups fresh arugula 30–60 g
- ⅓ cup walnuts toasted and roughly chopped (40 g)
- Extra honey for drizzling
Method
Roast the Carrots
- Preheat oven to 400°F (200°C).
- Peel and slice the carrots lengthwise. Toss them with oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Set aside.
Prepare the Goat Cheese
- Make sure to chop the fresh herbs.
- In a bowl, mix goat cheese, lemon zest, lemon juice, honey, herbs, salt, and pepper until smooth and spreadable.
Prepare the Puff Pastry
- Reduce oven to 375°F (190°C).
- Place puff pastry on a parchment-lined baking sheet.
- Score a 1-inch (2.5 cm) border around the edges (do not cut through).
- Dock the center with a fork and brush with egg or egg wash.
- Cook for 5 minutes.
Assemble the Tart
- Once the dough is slightly golden, spread goat cheese evenly inside the border.
- Arrange roasted carrots on top, slightly overlapping.
Bake again
- Bake 25–30 minutes, until pastry is puffed and deeply golden.
Finish & Serve
- Let cool for 5 minutes.
- Top with arugula, walnuts, and a light drizzle of honey.
- Slice and serve warm or at room temperature.
Nutrition
Serving: 1gCalories: 292kcalCarbohydrates: 18gProtein: 8gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 30mgSodium: 314mgPotassium: 92mgFiber: 1gSugar: 3gVitamin A: 1626IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Notes
See the post for more information, photos and tips.