Best 2 Roasted Carrot Tart Recipes

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Carrots, a versatile and naturally sweet root vegetable, take center stage in this delightful Roasted Carrot Tart recipe. This savory dish features a flaky crust filled with a creamy, flavorful carrot mixture, topped with a sprinkle of fresh herbs. The roasting process caramelizes the carrots, intensifying their sweetness and adding a smoky depth of flavor. Served warm or at room temperature, this tart is perfect for brunch, lunch, or dinner. It's also an excellent vegetarian option that's sure to impress your guests. Additionally, the article includes variations such as adding bacon or goat cheese for a more indulgent experience, or using different herbs like thyme or rosemary to create a unique flavor profile.

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ROASTED CARROT TART



Roasted Carrot Tart image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 18

All-purpose flour, for dusting
Chilled Pie Dough, recipe follows
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
6 to 8 large chicory leaves, such as Treviso or pink radicchio
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon roughly chopped fresh herbs, such as basil, parsley, chives or tarragon
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

Steps:

  • 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.
  • 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.

ROASTED-CARROT-AND-BEET TART



Roasted-Carrot-and-Beet Tart image

The cilantro here is fragrant even after cooking, and the vegetables' sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave hands red; consider wearing gloves.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h35m

Number Of Ingredients 8

3 medium beets (about 12 ounces), peeled and cut into 1/2-inch slices
1 pound slender carrots (about 12), peeled
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
10 sheets phyllo (each 12 by 17 inches), thawed if frozen
3/4 cup Hazelnut-Cilantro Chermoula
1/3 cup sour cream
2 large eggs

Steps:

  • Preheat oven to 425 degrees. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.)
  • Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; fit into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don't worry if some pieces crack along edge.)
  • Crumple 6 pieces of foil into a rectangle the size of interior of tart; fit into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crustis golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375 degrees.
  • Meanwhile, in a food processor, blend chermoula, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until filling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.

Tips:

  • Choose the right carrots: Look for carrots that are similar in size so that they cook evenly. If you can find colorful carrots, such as purple or yellow carrots, they will add a beautiful pop of color to your tart.
  • Roast the carrots until they are tender and caramelized: This will bring out their natural sweetness and flavor. You can roast the carrots in the oven or on a grill.
  • Use a good quality puff pastry dough: This will make your tart flaky and delicious. You can find puff pastry dough in the freezer section of most grocery stores.
  • Be careful not to overfill the tart crust: Otherwise, the filling will spill over the sides when you bake it.
  • Serve the tart warm or at room temperature: This will allow the flavors to meld together and the crust to become flaky.

Conclusion:

This roasted carrot tart is a delicious and easy-to-make vegetarian dish that is perfect for any occasion. With its flaky puff pastry crust, tender and caramelized carrots, and creamy goat cheese filling, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy carrots, give this roasted carrot tart a try. You won't be disappointed!

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