Spring is finally here and the garden is waking up. There is something so fresh and light about the first few bright days of the season. If you want a dish that looks like a garden on a plate, this is it.
This Carrot Tart with Ricotta is a stunning center-piece for any table. It delivers a crunchy, golden crust topped with creamy herbs and sweet roasted carrots. You will love how simple it is to pull together for a special morning.
Why You’ll Love This Recipe
This recipe is a total winner for your next Easter brunch or Mother’s Day gathering. It looks like it came from a high-end bakery. Your guests will think you spent hours in the kitchen. In reality, it uses smart shortcuts like frozen puff pastry.
The balance of flavors is truly special. You get sweetness from the honey-roasted carrots. The ricotta base is bright and zesty. It is a budget-friendly way to serve something that feels truly luxurious and festive.
Simple Cooking Steps
Making this tart is much easier than it looks. You start by roasting the carrots to bring out their natural sugars. While they bake, you whip up a quick herb ricotta in the processor. Even if you are a beginner baker, you can master this easily.
The puff pastry does all the heavy lifting for you. Just score the edges and spread your filling. It is a fail-proof method for a flaky, impressive result every single time.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. Fresh herbs make the ricotta base pop with color.
- 1 sheet frozen puff pastry, thawed
- 1 lb small heirloom carrots, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh basil leaves
- 1/4 cup fresh flat-leaf parsley
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg, beaten
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Toss the carrots with olive oil, honey, salt, and pepper on the first baking sheet and roast for 15 minutes until slightly softened.
- Combine ricotta, basil, parsley, chives, garlic, lemon juice, and lemon zest in a food processor and pulse until smooth and bright green.
- Place the puff pastry on the second baking sheet and lightly score a 1-inch border around the edges using a sharp knife.
- Spread the green goddess ricotta mixture evenly within the scored border of the pastry.
- Arrange the pre-roasted carrots in a single layer over the ricotta base.
- Brush the pastry border with the beaten egg wash to ensure a golden finish.
- Bake for 20 to 25 minutes until the pastry is puffed and golden brown.
- Allow the tart to cool for 10 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this tart warm or at room temperature. It pairs beautifully with a crisp green salad and a light vinaigrette. For a fancy touch, drizzle a little extra honey over the top just before serving.
If you are hosting brunch, serve it alongside fresh fruit and chilled mimosas. It is the perfect meat-free main dish for a garden party. Set the table with fresh flowers and enjoy the sunshine with your family.
Storage & Reheating
Leftovers can be kept in the fridge for up to three days. Store them in an airtight container to keep the pastry from getting soggy. To reheat, place slices in a 350°F oven for about 10 minutes. This helps the crust get crispy again. Avoid the microwave, as it will make the puff pastry soft and chewy.
Tips for Best Results
- Don’t skip roasting the carrots first or they will stay too crunchy.
- Keep your puff pastry cold until the very moment you are ready to assemble.
- Use a sharp knife to score the border so the edges rise properly.
- Pat your herbs dry after washing to keep the ricotta thick and creamy.
- For a holiday crowd, you can easily double this recipe on two separate sheets.
- Try to find heirloom carrots for those beautiful purple and yellow colors.
- Make sure to pulse the ricotta until it is a vibrant, uniform green color.
- Let the tart rest for 10 minutes so the ricotta sets before you slice it.
Ways to Switch It Up
- Swap the honey for maple syrup for a slightly different earthy sweetness.
- Use gluten-free puff pastry to make this dish accessible for everyone.
- In the summer, try using thinly sliced zucchini instead of roasted carrots.
- Add a sprinkle of red pepper flakes for a tiny hint of heat.
Common Questions
Can I make this ahead of time?
You can roast the carrots and blend the ricotta the day before. Store them separately in the fridge. Assemble and bake the tart just before you plan to serve it for the best crispy texture.
What if I don’t have a food processor?
You can finely mince the herbs by hand and stir them into the ricotta. It won’t be as bright green, but it will still taste absolutely delicious and fresh.
Will my kids eat this?
Most kids love the sweetness of the honey-roasted carrots and the flaky pastry. It is a fun, colorful way to get them to enjoy their vegetables!
I hope this vibrant tart brings a little bit of spring sunshine to your kitchen. It is such a joy to serve something this beautiful to the people you love. Happy cooking!
— Lidia
Irresistible Carrot Tart with Green Goddess Ricotta
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 lb small heirloom carrots, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh basil leaves
- 1/4 cup fresh flat-leaf parsley
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic , minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg , beaten
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Toss the carrots with olive oil, honey, salt, and pepper on the first baking sheet and roast for 15 minutes until slightly softened.
- Combine ricotta, basil, parsley, chives, garlic, lemon juice, and lemon zest in a food processor and pulse until smooth and bright green.
- Place the puff pastry on the second baking sheet and lightly score a 1-inch border around the edges using a sharp knife.
- Spread the green goddess ricotta mixture evenly within the scored border of the pastry.
- Arrange the pre-roasted carrots in a single layer over the ricotta base.
- Brush the pastry border with the beaten egg wash to ensure a golden finish.
- Bake for 20 to 25 minutes until the pastry is puffed and golden brown.
- Allow the tart to cool for 10 minutes before slicing and serving.
