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carrot tart with ricotta and goat cheese
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Roasted Carrot Tart with Honey Ricotta & Goat Cheese

A delicious and easy showstopper for the Easter table (or any dinner!)
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Carrot tart, Easter, goat cheese, ricotta cheese
Servings: 8 slices
Calories: 400kcal
Cost: $25

Equipment

  • 2 sheet pans
  • Rolling Pin
  • small bowl
  • spoon
  • foil or parchment paper

Ingredients

  • 14 oz frozen puff pastry, refrigerated (1 package)
  • flour for rolling out the pastry dough
  • 1 lb carrots, preferably multicolored washed and halved lengthwise
  • 1 tbsp thyme
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 5 oz goat cheese
  • ½ cup ricotta cheese
  • 2 tbsp honey
  • parsley for serving

Instructions

  • Preheat the oven to 425°F. On a lightly floured work surface, unwrap the puff pastry and pinch together the seams that might be broken. Roll it out with a rolling pin, until it becomes about 15 inches wide (the long sides - so still rectangle shaped).
  • Place the puff pastry on a baking sheet lined with foil or parchment paper. Pinch the edges like you would a pie, but know that it will expand anyway. Prick the puff pastry all over with a fork to prevent it from rising too much. Place in the center rack of an oven and bake for 20 minutes. Remove and let cool for 10 minutes.
  • Meanwhile, prepare you carrots by tossing them on a baking sheet with the olive oil, thyme, and a large pinch of salt and pepper. Once tossed, arrange them on a baking sheet and pop them in the over under the pastry for 20 minutes. Remove from the oven and let cool for 5-10 minutes.
  • In a bowl, mix together the goat cheese, ricotta cheese and honey with a spoon. You may have to mash it up a bit. Salt to taste if you'd like.
  • Once the puff pastry has cooled enough, spoon the cheese mixture carefully all over the pastry, leaving an inch or so border all the way around. Smooth it out as best as you can without pulling up the flaky layers. Then carefully arrange the carrots, creating two rows going across the top and bottom. Sprinkle with parsley. Slice and enjoy!