Carrot Tart Recipe with Feta Cheese & Pickled Beets
This carrot tart recipe is made with flaky puff pastry, roasted carrots, feta cheese, pickled beets and hot honey mustard. It's an easy savory tart that's gorgeous enough for Easter brunch but simple enough to make whenever the craving hits.
Equipment
Ingredients
- 2 tablespoons Olive oil
- 5 large Carrots cut into small coins
- 1 pinch Kosher salt
- 1 sheet Puff pastry
- 2 tablespoons Hot honey mustard
- 4 ounces Feta cheese crumbled and divided
- ½ cup Pickled beets patted dry
- 1 Egg beaten
- ¼ teaspoon Herbs de Provence
- 2 tablespoons Honey
- 2 tablespoons Fresh herbs such as mint and dill
- Flaky salt for finishing
- Black pepper optional
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Add carrots to the prepared baking sheet and toss with olive oil and kosher salt. Arrange in a single layer.
- Roast for about 20 minutes, or until the carrots are fork tender and beginning to caramelize. Remove from the oven and set aside.
- Unroll the puff pastry onto a parchment-lined baking sheet. If necessary, gently roll it out into roughly a 10-by-14-inch rectangle.
- Spread hot honey mustard evenly over the pastry, leaving a 1-inch border around the edges.
- Sprinkle two-thirds of the feta cheese over the mustard.
- Arrange the roasted carrots and pickled beets evenly over the feta. Sprinkle the remaining feta over the top.
- Brush the outer edges of the pastry with the beaten egg. Sprinkle the edges with herbs de Provence.
- Finish the entire tart with a small pinch of flaky salt.
- Bake for about 20 minutes, or until the puff pastry is cooked through, golden brown and crispy underneath.
- Remove from the oven and drizzle with honey.
- Sprinkle with fresh mint and dill and add black pepper if desired.
- Let cool for about 5 minutes before slicing and serving.
Notes
You can use any herb mix your heart desires - from chives, parsley, basil to cilantro, mint, and thyme - they all work and they're all delicious!