Introduction

This roasted carrot puff pastry tart with herbed goat cheese is a delightful combination of sweet, savory, and fresh flavors. The crisp puff pastry base contrasts beautifully with tender roasted carrots and creamy goat cheese, topped with peppery arugula and a touch of hot honey for a hint of spice. It’s perfect as a stunning appetizer or a light meal to share.

A rectangular tart cut into several pieces sits on crinkled parchment paper on a wooden cutting board. The tart has a golden-brown, flaky crust as the base layer, topped with a creamy, greenish herb spread layer, followed by bright orange roasted carrot halves lined up neatly. Fresh green arugula leaves and crushed walnuts are scattered generously on top, adding texture and color contrast. Honey drizzles glisten over the tart, enhancing its freshness. A knife rests on the board next to the tart, and around it are small bowls with walnuts, honey, and salt, all placed on a white marbled surface. A white plate with a slice of the tart and a fork is partially visible at the bottom left, with a striped beige and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound carrots, peeled, ends trimmed and cut in half lengthwise

2 tablespoons olive oil

½ teaspoon kosher salt

Freshly ground black pepper

1 batch herbed goat cheese (see instructions below)

1 (9×13) sheet frozen puff pastry, thawed

1 large egg

2 cups arugula

1 tablespoon extra virgin olive oil

¼ cup chopped toasted walnuts or toasted sliced almonds

1 to 2 tablespoons hot honey, for drizzling

Instructions

Step 1: Preheat the oven to 400 degrees F and line a medium or large baking sheet with parchment paper.

Step 2: Place the carrots on the prepared baking sheet, drizzle with olive oil, and season with kosher salt and freshly ground black pepper. Turn the carrots so the cut side is down and spread them in a single layer. Roast for 15 minutes, then remove from the oven but keep the oven heat on.

Step 3: While the carrots roast, prepare the herbed goat cheese by mixing your preferred fresh herbs into softened goat cheese until well combined.

Step 4: On a lightly floured surface, roll out the thawed puff pastry into an approximate 10-by-14-inch rectangle. Transfer it to a large baking sheet lined with parchment paper. Use a fork to poke holes all over the pastry to prevent it from puffing up excessively during baking.

Step 5: Spread the herbed goat cheese evenly over the puff pastry, leaving a 1-inch border on all sides. Arrange the roasted carrots on top, cut side down.

Step 6: In a small bowl, beat the egg with a fork. Use a pastry brush to brush the egg wash along the edges of the puff pastry to help it turn golden brown and crisp.

Step 7: Bake the tart for 20 to 25 minutes, or until the pastry is deeply golden and crisp. Remove from the oven and immediately top with arugula, a drizzle of extra virgin olive oil and hot honey, then sprinkle with toasted walnuts or almonds and a pinch of flaky sea salt.

Step 8: Use the parchment paper to carefully transfer the tart to a cutting board. Cut into 9 or 12 rectangles and serve warm or at room temperature.

Tips & Variations

For an extra layer of flavor, add a sprinkle of smoked paprika or thyme to the roasted carrots before baking.

If you don’t have hot honey, drizzle with regular honey and add a small pinch of chili flakes for spice.

Substitute arugula with baby spinach or mixed greens for a different fresh topping.

Toast the nuts just before topping the tart to bring out their full flavor and crunch.

FAQs

Can I make this tart ahead of time?

You can prepare the roasted carrots and herbed goat cheese in advance, then assemble and bake the tart when ready to serve. This helps save time and ensures the pastry remains crisp.

What can I use instead of goat cheese?

If goat cheese isn’t available or preferred, cream cheese mixed with herbs or ricotta cheese with lemon zest makes a great creamy alternative.