Roasted Carrot Tart

This Roasted Carrot Tart is so versatile. It’s terrific as a main course for vegetarians, as side with roasted chicken or an elegant dish for Sunday brunch!

This easy tart is simple to put together. No special equipment is required.

To start, defrost the puff pastry in the refrigerator. Next, roast about 8-10 carrots, and let the vegetables cool. This step can be made ahead of time.

For the cheese filling, combine the room temperature cheeses together and two eggs.

Next, prepare the pastry. Roll out 1 sheet of pastry to a square on a lightly floured surface. To build a square, trim and fit other piece of pastry to create a boarder on each side of the square. With a fork, poke little holes or dock the interior of the pastry with a fork (this step helps the pastry stay flat). To hold the filling and create a shiny crust, brush the egg wash on the entire pastry square.

The assembly of the Roasted Carrot Tart is equally as easy, and fun, too!

Place cheese filling in the pastry within the boarder. Top the tart with the cooled carrots and red onion (don't pre roast the onion, it will cool with remaining oven time and retain its color!). Place in the fridge for 30 minutes (or up to three hours) covered lightly in plastic wrap. Then, bake.

Yield: 8

Author: Stacey Berk

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Roasted Carrot Tart

This Roasted Carrot Tart is so versatile. It’s terrific as a main course for vegetarians, as side with roasted chicken or an elegant dish for Sunday brunch! This easy tart is simple to put together. No special equipment is required.

prep time: 30 Mcook time: 20 Mtotal time: 50 M

ingredients:

• 2 sheets of puff pastry
• medium sized multicolored carrots (roast with olive oil, 1/4 cup of parmesan cheese, onion and garlic spices)
• 1 brick of full fat cream cheese, room temperature
• 1 container of spreadable herby cheese such as Boursin, room temperature
• 3 eggs divided, room temperature
• 1/8 cup of red onion sliced in large pieces

instructions:

How to cook Roasted Carrot Tart

1. Defrost puff pastry in fridge overnight.
2. Roast the carrots for (415F for 20 minutes) in the oven mixed well with olive oil, parmesan cheese, onion and garlic. Let cool completely. (Note, you can also do this step ahead of time and place cooled carrots in the fridge overnight).
3. Whip the room temperature cream cheese and spreadable cheese together by hand, with a mixer or in a stand mixer fitted with a paddle attachment until well blended and add 2 eggs.
4. To assemble, lightly flour the surface and roll 1 sheet of pastry to a square. Trim and fit the other piece of pastry to create a boarder on each side of the square. Dock interior of the pastry with a fork.
5. Lightly mix remaining egg with 1 tsp of water. Brush entire pastry square (this locks in the filling and creates a shiny crust) with the egg mixture.
6. Place cheese filling in the pastry within the boarder. Top with cooled carrots and fresh red onion (don't pre roast the onion, it will cool with remaining oven time and retain it's color).
7. Place in the fridge for 30 minutes (or up to three hours) covered lightly in plastic wrap.
8. Bake in a preheated oven on 400 for 20-23 minutes.
9. Serve at room temp. Use a pizza cutter for best slicing.

NOTES:

• Try asparagus in the spring! Be sure to roast the asparagus ahead of time- just so they are al dente and save the remaining time for the main bake. Roast the carrots for (400F for 15 minutes or grill the vegetables) in the oven mixed well with olive oil, parmesan cheese, onion and garlic. Let cool completely. (Note, you can also do this step ahead of time and place the cooled asparagus in the fridge overnight). • Think tomatoes and zucchini in the summer, broccoli or brussel sprouts in the fall and cubed sweet potatoes or beets in the winter. Other roasted vegetables work well in this tart. As long as they cook ahead of time, experiment! • You can switch out the spreadable cream cheese and make your own variation using two packages of cream cheese combined with a recipe mix like Knorr. I can’t wait to see what you come up with for your tart! • Serve with a light salad or try it with our Grilled Tofu with Mushroom Sauce.

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