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Roasted carrot puff pastry tart topped with arugula and walnuts, drizzled with honey, served on a rustic table.
Alyssa

Roasted Carrot Puff Pastry Tart

Beautiful roasted carrot puff pastry tart with a creamy herbed goat cheese spread and a drizzle of hot honey.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 people
Course: Appetizer
Cuisine: American
Calories: 257
Ingredients Method Notes

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
  • 1 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

Method
 

  1. Preheat the oven to 400 degrees F. Line a medium or large baking sheet with parchment paper.
  2. Place carrots on the prepared pan, then drizzle with olive oil and season with salt and pepper.
  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. While the carrots are roasting, make the herbed goat cheese.
  5. Roll out the puff pastry into a 10-by-14-inch rectangle and line a large baking sheet with parchment paper.
  6. Poke the puff pastry with a fork to prevent it from puffing up.
  7. Spread the goat cheese over the puff pastry, leaving a 1-inch border on the sides. Add the carrots cut side down.
  8. Mix the egg and brush it on the edges of the puff pastry crust.
  9. Bake for 20 to 25 minutes until the pastry is deeply golden and crisp.
  10. Remove from the oven and top with arugula, a drizzle of olive oil and hot honey, then sprinkle with toasted nuts.
  11. Transfer the tart to a cutting board, cut into 9 or 12 rectangles, and serve warm or at room temperature.

Notes

Great for brunch, parties, or impressing friends and family.