Featuring vibrant Gwillimdale Farms Rainbow Carrots layered on golden puff pastry, this tart is both visually stunning and delicious. The naturally sweet carrots caramelize as they cook, creating a wonderful balance of savoury and sweet flavours. The flaky pastry adds just the right amount of richness, making it an ideal appetizer or side dish.
Rainbow Carrot Tart
Ingredients
- Gwillimdale Farms Rainbow Carrots
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp thyme
- 1 puffed pastry
- 4 oz goat cheese
- 4 ozz cream cheese
- 2 tbsp honey
Instructions
- Wash and scrub the carrots clean. Then, slice in half lengthwise.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Place the carrots, drizzle 2 tbsp olive oil over the vegetables. Sprinkle the salt, black pepper, and dried thyme on top. Toss everything together to evenly coat it. Roast for 20 minutes, or until the vegetables begin to soften and brown. Remove from the oven and let cool slightly.
- While the carrots are roasting, roll out the puff pastry on a lightly floured work surface to a 12-inch by 9-inch rectangle, then place it on the second baking sheet. Brush the puff pastry with the remaining 1 tbsp olive oil. Once the vegetables are cooked and slightly cooled, add the goat cheese and cream cheese. Mix together until completely combined.
- Spread the cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Arrange the carrots and shallots lengthwise on top of the cheese mixture. Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle parsley, dill, and hot honey on top. Enjoy!
