RecipeCastle

The Tart I Bring to Spring Brunches: Roasted Carrot Puff Pastry Tart

The Tart I Bring to Spring Brunches: Roasted Carrot Puff Pastry Tart
Prep
15 min
Cook
45 min
Total
60 min
Serves
9
Calories
257 kcal
Carbs
17.30 g

Ingredients

  • 1 poundcarrots, peeled, ends trimmed and cut in half lengthwise
  • 2 tablespoonsolive oil
  • ½ teaspoonkosher salt
  • —Freshly ground black pepper
  • 1 batchHerbed goat cheese
  • 1 sheetfrozen puff pastry, thawed
  • 1 largeegg
  • 2 cupsarugula
  • 1 tablespoonextra virgin olive oil
  • ¼ cupchopped toasted walnuts or toasted sliced almonds
  • 1 to 2 tablespoonshot honey, for drizzling

Instructions

  1. 1

    Preheat the oven to 400 degrees F. Line a medium or large baking sheet with parchment paper.

  2. 2

    Place carrots on the prepared pan, then drizzle with olive oil and season with salt and pepper.

  3. 3

    Turn carrots so they are cut side down and spread in a single layer. Bake for 15 minutes then remove from the oven.

  4. 4

    While the carrots are roasting, make the herbed goat cheese.

  5. 5

    Roll out the puff pastry into a 10-by-14-inch rectangle and line a large baking sheet with parchment paper.

  6. 6

    Poke the puff pastry with a fork to prevent it from puffing up.

  7. 7

    Spread the goat cheese over the puff pastry, leaving a 1-inch border on the sides. Add the carrots cut side down.

  8. 8

    Mix the egg and brush it on the edges of the puff pastry crust.

  9. 9

    Bake for 20 to 25 minutes until the pastry is deeply golden and crisp.

  10. 10

    Remove from the oven and top with arugula, a drizzle of olive oil and hot honey, then sprinkle with toasted nuts.

  11. 11

    Transfer the tart to a cutting board, cut into 9 or 12 rectangles, and serve warm or at room temperature.