Carrot Tart ~
This crowd-pleasing tart makes a delicious and colorful addition to your Easter brunch or dinner table!
Tender and sweet rainbow carrots are roasted and layered over flaky puff pastry with a savory cheese spread and fresh herbs. Serve this easy springtime tart warm or at room temperature.
Carrot Puff Pastry Tart
As a home cook with over 13 years of experience in creating plant-based and vegetarian meals, I know the importance of dishes that are both flavorful and easy to prepare. This carrot tart is one of those recipes that’s both beautiful and satisfying.
This savory carrot tart is made with simple ingredients, yet it has a sophisticated flavor that’s sure to impress. It’s gorgeous on the Easter table or as a vibrant addition to a spring gathering.
Ingredients for Carrot Tart with Rainbow Carrots
You will need the following:
- Carrots – Rainbow carrots add a beautiful, colorful presentation to the tart, but regular carrots will work just as well. For even roasting, slice them uniformly to about 1/2-inch thick.
- Olive Oil – Used for roasting the carrots, olive oil provides richness and helps caramelize the natural sugars in the carrots, enhancing their flavor.
- Salt and Ground Black Pepper –
- Frozen Puff Pastry – The flaky, buttery base for the tart. (Pepperidge Farm brand puff pastry sheets are vegan.)
- Garlic Herb Boursin Cheese – Boursin is a creamy cheese spread with a blend of garlic, parsley, and other fresh herbs. It has a tangy, savory flavor with a smooth texture, making it a perfect base for the tart. Both regular and dairy-free versions work wonderfully in this recipe.
- Parsley and Dill – Fresh herbs are best for adding more color and a bright, herbaceous finish to the tart.
Tips for Making the Best Carrot Tart
Use room temperature cheese – Allow the Boursin cheese to come to room temperature before spreading it on the pastry. This makes it much easier to spread evenly, ensuring a smooth and creamy texture that complements the roasted carrots perfectly.
Don’t skip the pre-baking of the pastry – Be sure to bake the puff pastry for 10 minutes before adding the cheese and carrots. This step (#3 on the printable recipe card) helps prevent the pastry from becoming soggy and gives it a lightly crisp, golden crust that will hold up well under the toppings.
How to Make a Carrot Tart
STEP ONE: Prep. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
STEP TWO: Roast the Carrots.In a large bowl, toss the carrots with olive oil, salt, and ground black pepper until evenly coated. Arrange in an even layer on one of the baking sheets. Roast for 15 minutes, just until fork-tender.
STEP THREE: Bake the Puff Pastry. On a floured surface, roll out the puff pastry sheet into a 12-inch x 10-inch rectangle. Fold over the edges about 1/2-inch on each side to form a border all around. Use a fork to lightly prick all around the area inside the border. Bake for 10 minutes. If the dough puffs up in the middle, use your fork to gently press it back down, leaving the border defined.
STEP FOUR: Spread the Cheese. Gently spread the softened Boursin cheese to cover the pastry inside the border. Don’t worry if the cheese doesn’t spread evenly; it will soften during the second baking time.
STEP FIVE: Assemble and Bake. Arrange the roasted carrots over the cheese layer and return to the oven. Bake for an additional 10 minutes, until the edges are golden.
STEP SIX: Serve. Cool for 10 minutes, then sprinkle with parsley and dill. Slice and serve warm or at room temperature.
More Easter Recipes You’ll Love!
- Lemon Dill Tofu
- Roasted Dill Potatoes
- Vegan Spanakopita (Greek Spinach Pie)
- Cucumber and Radish Tea Sandwiches
- Vegan Carrot Cake
Tried this recipe? Leave a star rating and share your experience in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube
Carrot Tart Recipe
Ingredients
- 3/4 pound carrots halved and quartered as needed to be 1/2-inch in width
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 sheet frozen puff pastry thawed
- 1 6-ounce container Garlic & Herb Boursin cheese
- 1 tablespoon parsley chopped
- 1 tablespoon dill chopped
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, toss the carrots with olive oil, salt, and ground black pepper until evenly coated. Arrange in an even layer on one of the baking sheets. Roast for 15 minutes, just until fork-tender.
- On a floured surface, roll out the puff pastry sheet into a 12-inch x 10-inch rectangle. Fold over the edges about 1/2-inch on each side to form a border all around. Use a fork to lightly prick all around the area inside the border. Bake for 10 minutes. If the dough puffs up in the middle, use your fork to gently press it back down, leaving the border defined.
- Gently spread the softened Boursin cheese to cover the pastry inside the border. Don’t worry if the cheese doesn’t spread evenly; it will soften during the second baking time.
- Arrange the roasted carrots over the cheese layer and return to the oven. Bake for an additional 10 minutes, until the edges are golden.
- Cool for 10 minutes then sprinkle with parsley and dill. Slice and serve warm or at room temperature.
Nutrition
This post was updated on March 24, 2025.
Nancy
Such a beautiful and delicious carrot tart to bring on Easter and holiday gatherings