OMG!! This is one amazing tart! I am so excited to share this recipe with you all!! I came across this recipe during our Shelter in Place and here I was trying to pass my time watching Food Network when I came across a young pastry chef Natasha Pickowicz from New York who was showing Ina Garten how to make a carrot tart!
A simple recipe with spectacular results
The recipe was so simple that I was blown away at how spectacular the end result was! When I say simple I am seriously talking simple ingredients – carrots, onions, goat cheese, egg, olive oil, salt and pepper. And of course a tart shell. But to think that one can make something so beautiful and delicious with such humble ingredients just warms my heart 🧡🥕.
Easy to make but plan ahead
When I made this tart, while Rani was enjoying each savory bite she asked me “Is it easy to make?” My response “Definitely easy to make, it’s just time-consuming.” Why? Because the tart takes 45 minutes to bake and the dough has to be thawed and ready to go – so this has to be a “plan ahead” type of recipe. Other than that, this is one awesome recipe! And you know what? I can’t wait to make it again! This time when I have guests over. I can only imagine the ooohs and aaaaahs I’ll get when I serve this beauty!!!
Make your tart dough or go the easy route – your choice
To make it easy on myself I opted to use a frozen pastry dough. Just make sure to thaw it well in advance according to package directions. On the other hand if you want to make a pastry shell from scratch, follow the instructions in the recipe link below for a flaky, buttery crust.
For a spectacular springtime tart made with tender springtime carrots, give this wonderful recipe a try! Roasted Carrot Tart by Natasha Pickowicz on Foodnetwork.com
Roasted Carrot Tart
from Roasted Carrot Tart by Natasha Pickowicz in Foodnetwork.com
- Store bought frozen pastry dough. Thaw in advance for a few hours according to package instructions.
- 1/2 cup chevre (plain, creamy goat cheese), softened
- 1 large egg, separated
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- 3 to 5 medium rainbow carrots, scrubbed
- 1 medium red onion, peeled and cut in half through the stem
- 3 tablespoons olive oil
- Sea salt
- 3 garlic cloves finely cut (my addition)
Yield: 1 (14-inch) pie crust
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, frozen, cut into 1/2-inch cubes
1/2 cup ice cold water
- Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
- Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.
Directions for tart
- Preheat oven to 400 degrees F.
- On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
- In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
- Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
- Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
- In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
- Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
Serve warm with salad for a wonderful lunch. Or serve with a glass of wine for a light dinner.