Easter Roasted Carrot Tart
A delightful and vibrant tart featuring roasted carrots and creamy cheese filling, perfect for Easter celebrations.
Ingredients
For the Carrots
- 1 bunch carrots Keep some aside for garnish.
- 2 tbsp olive oil Divided for roasting and sautéing.
- 1.5 tbsp honey
- 2 tsp cumin Divided.
- Salt to taste salt
- Black pepper to taste black pepper
- A small handful fresh thyme sprigs
For the Filling
- 100 g goat cheese Softened to room temperature.
- 15 oz ricotta cheese
- 142 g spinach
- 3 pieces eggs Separated, with 2 lightly beaten.
- 2 tbsp fresh chives Finely chopped.
- 1 piece lemon Zest and juice.
- 14 oz puff pastry Thawed.
Instructions
Preparation
- Preheat the oven to 375°F.
- Halve the carrots lengthwise, keeping 2 aside for garnish if desired.
- Toss the rest with olive oil, honey, cumin, salt, and pepper, then roast for 30–35 minutes, turning halfway.
- Roll out the thawed puff pastry on a floured surface until it fits the tart pan, then carefully transfer it into the pan.
- Whisk 1 egg with 1 tablespoon water, brush over the pastry, and bake for 10 minutes at 375°F. Set aside.
- Blanch the spinach in boiling water for 30 seconds, then drain, cool, squeeze out excess water, and chop finely.
Mixing the Filling
- In a large bowl, mix ricotta, goat cheese, eggs, spinach, 1 tablespoon chives, lemon juice, and lemon zest. Season with salt and pepper.
Assembly and Baking
- Spread the ricotta mixture evenly over the pastry base.
- Arrange the roasted carrots on top and sprinkle with thyme sprigs.
- Bake the tart at 475°F for 30–35 minutes, until fully set.
- Slice the reserved carrots into thin rounds, sauté in olive oil over medium heat for 5–7 minutes until crisp, then drain on paper towel.
- Finish the baked tart with the carrot rounds and remaining chives, then serve.
Notes
Easter Roasted Carrot Tart can be served warm or at room temperature, garnished with fresh herbs. Suitable for meal prep and can be sliced and stored in the refrigerator.