When I first saw this roasted carrot tart pop up in my inbox, I knew I had to make it!! I mean, it has everything I love all rolled into one – a flaky pastry shell baked to golden perfection, a light and creamy carrot filling, and all the yummy sauces and toppings you can possibly pile on top!!
The first time I made the roasted carrot tart, I followed the recipe exactly and used carrot tops to make the salsa verde – which was a delicious way to repurpose something that I normally send to the compost bin. The salsa was a bright vibrant green and tasted herbaceous and full of flavor and a perfect addition to the roasted carrot tart. To bulk the sauce up a bit you can add some parsley or cilantro in with the carrot tops, or even substitute all parsley if you can’t find any carrots with their tops still intact. I like the addition of the parsley to cut some of the bitterness of the carrot tops, but it’s definitely not a necessity.
The second time I made this roasted carrot tart I substituted some baked sweet potato for some of the carrots because we had some leftover from the night before and it was delicious!! Of course, that substitution made my head spin because I thought….the possibilities for this roasted vegetable tart are endless and what version I make next!!?! Roasted beets? Butternut squash? Maybe parsnips??
So what I’m saying is that this roasted carrot tart recipe is super flexible and can be made with what you have on hand – no special trips to the store unless you want an excuse to purchase all the root veggies so you can try different versions too!! Let me know if you make this recipe, I would love to hear what you think!
And just like always if you have any questions, leave them in the comments below or shoot me an email!
XO,
Jenn
PS Here are some other carrot recipes you might enjoy:
Moroccan roasted carrots with preserved lemon – a perfect healthy side dish or vegan entree!!
broccoli, beet and carrot salad with kale tahini – one of my most popular recipes, with a dressing to die for!!
roasted baby carrots with chimichurri sauce – so good they don’t need an explanation!!
creamy carrot soup with crispy chickpeas – a delicious way to celebrate national soup month!!
roasted carrot tart with carrot top salsa verde
recipe from DeliciousÂ
specialty equipment: a tart pan with a removeable bottom (this is the one I used– you can also use a 9 inch round tart pan)
makes 6-8 servings
for the tart:
1 recipe pie dough (use your favorite or use my recipe here)
1 1/4-1/2 pounds carrots with tops (reserve the tops for the salsa verde)
2 tablespoons extra virgin olive oil
1 teaspoon caraway seeds
1/2 cup greek, coconut or almond yogurt
4 eggs
salt
black pepper
for the salsa verde:
1 garlic clove
1 tablespoon capers in brine, drained
carrot tops
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
salt
black pepper
optional garnishes:
greek, coconut, or almond yogurt
1 bunch rainbow carrots
micro greens
make the tart:
Spray the inside of the tart pan with cooking spray. Set aside.
Dust your work surface lightly with flour. Roll out the pastry to 1/4 inch thickness and then line the tart pan with the pastry. Place the tart shell into the fridge and chill for 1 hour.
Preheat your oven to 400 degrees. Line the tart shell with parchment paper and fill it with baking beans or weights. Bake for 25 minutes. Remove the weights and the paper, and bake for another 10 minutes or until golden brown and dry. Set aside.
Cut the tops from the carrots and reserve. Wash and peel the carrots. Cut the carrots into 1 inch pieces. Place the carrots into a pot and cover with cool water. Bring the carrots to a boil, then simmer until slightly tender (a knife will go into the carrot, but does not slide out easily.) Remove the carrots from the heat and drain.
Line a baking sheet with parchment paper. Place the carrots onto the baking sheet. Drizzle the carrots with olive oil, add the caraway seeds, and season with salt and pepper. Toss everything together then place the carrots into the oven. Roast the carrots until caramelized and tender, about 40 minutes.
Remove the carrots from the oven and place them into a food processor. Process the carrots to a puree – scraping down the sides as needed. Add the yogurt to the carrot puree and process to combine. Add the eggs to the carrot mixture and process until just blended together.
Pour the mixture into the pastry shell and spread it evenly. Bake for 40 minutes, or until the filling is set. Cool completely.
Meanwhile, make the salsa verde:
Place the garlic and carrot tops into a food processor. With the motor running, add the red wine vinegar and olive oil. Pour the sauce into a bowl. Roughly chop the capers and add them to the sauce, season with salt and pepper and stir everything to combine.
Make the carrot curls:
Using a vegetable peeler, shave long strips from the sides of the rainbow carrots, picking different colors of carrots to accent the top of the tart. Place the carrot strips into a bowl of ice water and set aside.
Assemble:
Remove the tart from the tart pan and set onto a cutting board or serving platter. Spread some yogurt over the middle of the tart and drizzle the yogurt with the salsa verde. Drain the carrot strips and pat dry. Add some carrot curls and micro greens to the top of everything, cut into wedges or squares and serve immediately.
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