Roasted Carrot Tart

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!

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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 🧡🥕.

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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!!!

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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 for a flaky, buttery crust.

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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

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Roasted Carrot Tart
from Roasted Carrot Tart by Natasha Pickowicz in Foodnetwork.com

Ingredients:

  • 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)

For complete directions on how to assemble and bake this tart here is the link Roasted Carrot Tart by Natasha Pickowicz in Foodnetwork.com.  Below is a look at how I made my roasted carrot tart.

Season the goat cheese with salt, pepper, egg yolk and cream

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Season the carrots and onion with olive oil, salt and pepper

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Spread the goat cheese on tart shell.  

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Pile on the carrots and onionsNote!!  Spread the veggies on a single layer so the veggies roast.

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Bake for 45 minutes.

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Serve warm with salad for a wonderful lunch.  Or serve with a glass of wine for a wonderful light dinner.

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Roasted Carrot Tart by Natasha Pickowicz on Foodnetwork.com

13 thoughts on “Roasted Carrot Tart”

    1. Absolutely! You can definitely use leeks instead of onions, you may want to add them at the half time of baking as they are so tender they may burn. Let me know how it turned out!!

  1. I was waiting for the recipe after seeing the picture in your previous post.

    Looks so good. Will make it soon.

    Thanks

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