This simple, stunning carrot and goat cheese tart is both sweet and savory with whipped honeyed goat cheese, spicy roasted carrots and carrot top chimichurri. A show-stopping appetizer!
Due to an unfortunate series of miscalculations and grocery delivery errors, I found myself with seven pounds of carrots to use last week. I can’t tell if that sounds like a lot or a little, but as someone who often struggles to use up a single two-pound bag of carrots before they go completely squidgy, the situation has me a bit overwhelmed.
As a result, I’ve been experimenting with the often slept-on vegetable, and when I stumbled upon this combination, it left me speechless. I’m guilty of dismissing carrots as an ingredient in mirepoix, not really good enough to stand up on their own. But y’all, this recipe will convert any carrot hater.
The flavor profile is surprising in all the best ways: a perfect blend of savory, sweet, spicy, herbaceous, tangy… It hits just about every note. I intended to make it as an appetizer, which you can certainly do, but it also makes an outstanding light meal when paired with a little green salad.
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Ingredients
This tart feels fancy, but the ingredients list is actually pretty minimal. Focus on buying the highest quality ingredients you can afford, then treat them with plenty of TLC. Be sure to scroll all the way down for the full list of ingredients with measurements!
To make this carrot and goat cheese tart, you’ll need…
- Carrots! The star of the show. For this recipe, you’ll need to find carrots with the green tops still attached. I prefer to use smaller carrots for this recipe, since they’re more tender and often sweeter. You can usually find these in the organic section of most grocery stores, or you can seek out an exceptionally sweet bunch at the farmer’s market in spring or fall.
- Puff pastry. You’ll need one sheet of frozen puff pastry for this. Any brand will do, and in my experience, Pepperidge Farm is the easiest to find. If you’re able to get your hands on all-butter puff pastry, even better!
- Goat cheese. This tart gets a punch of creamy, salty, savory flavor from whipped goat cheese. To make it, you’ll need a standard 4-ounce log, which you’ll whip in a blender with some honey and lemon. Just make sure to buy the log rather than the crumbles, as crumbled goat cheese won’t whip smoothly.
- Honey. We’re leaning into carrots’ natural sweet-and-savory profile by adding honey in two elements: first to the roasted carrots, then again to the whipped goat cheese. It’s not enough to make it sweet; just enough to bring out the natural sweetness.
- Lemon. A squeeze of lemon brightens up the whipped goat cheese. Fresh is best!
- Olive oil. You’ll need just a bit to roast the carrots, then another hearty glug for the carrot top chimichurri. A high-quality, grassy extra-virgin oil is best here.
- Vinegar. An essential ingredient in any chimichurri! I used white wine vinegar, but red wine vinegar or even apple cider vinegar will work as well.
- Herbs and spices. We’ll be using whole cumin seeds and cayenne pepper to spice the carrots, plus dried oregano, ground cumin and crushed red pepper in the chimichurri.
Instructions
With a small amount of multitasking, you can pull this tart together quickly. The carrots and puff pastry pre-bake at the same time, leaving you to put together the whipped goat cheese and chimichurri. Put it all together and you’ve got yourself a seriously show-stopping starter. Be sure to scroll all the way down for the full written recipe with temperatures and cooking times.
Here’s how to make this carrot and goat cheese tart:
- Thaw the puff pastry on the counter before you get started. You don’t want it to be warm, but it should be pliable enough to roll out without cracking. This usually takes about half an hour.
- Prepare the puff pastry by rolling it out, scoring a light border around the edge, and pricking some holes in the middle with a fork. This creates a nice crust and prevents too much puffing in the center, where we’ll be layering our goat cheese and carrots later. Bake the puff pastry by itself for a few minutes to get it nice and golden.
- Toss the carrots with olive oil, honey, cumin seeds and cayenne, then roast them until they’re about halfway done.
- While the puff pastry and carrots are in the oven, whip together the goat cheese, honey and lemon until smooth and creamy.
- Spread that sweet and savory whipped goat cheese onto the puff pastry, then layer on the carrots and return the tart to the oven to finish baking.
- While the tart bakes, stir together all the chimichurri ingredients in a small bowl.
- Top the tart with the carrot top chimichurri, then slice into rectangles and dig in.
Substitutions and Variations
Feel free to use this recipe as a framework for any and all vegetable tart combos. A few ideas to try…
- Parsnips or even beets would work beautifully in place of carrots. Treat them the same way, giving them a quick roast before layering them onto the puff pastry.
- Swap out the goat cheese for whipped feta or ricotta.
- Can’t find carrots with those big, beautiful greens attached? Go for a classic chimichurri with parsley, or switch it up by using cilantro instead.
Expert Tips
If the puff pastry puffs more than you’d like it to during its first bake, don’t worry! Just use a fork to poke some more holes in it while it’s warm. It should deflate enough for you to spread the goat cheese on top.
Since this recipe has so few ingredients, be sure to taste everything as you go, adjusting salt, spice, sweetness and acidity as needed before you assemble the full tart.
Equipment Needed
Make-Ahead and Storage Tips
This tart keeps surprisingly well in the refrigerator for a day or two, or in the freezer for up to one month. Just store individual slices in an airtight container or freezer-safe bag, then reheat in a 350°F oven for about 10 minutes.
More delicious ways to use carrots:
Harissa Roasted Carrot Soup
Curried Carrot and Sweet Potato Soup
Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.
PrintCarrot and Goat Cheese Tart with Carrot Top Chimichurri
This simple, stunning roasted carrot tart is both sweet and savory with whipped honeyed goat cheese, spicy carrots and carrot top chimichurri. A show-stopping appetizer!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4–8 servings 1x
Ingredients
For the tart:
- 1 sheet frozen puff pastry
- 1 pound carrots with greens, scrubbed and halved lengthwise, greens separated
- 2 Tablespoons extra-virgin olive oil, divided
- 2 Tablespoons honey, divided
- ¾ teaspoon whole cumin seeds
- ¼ teaspoon cayenne pepper
- 4 ounces goat cheese*
- 1 Tablespoon fresh lemon juice
- Kosher salt and black pepper
For the carrot top chimichurri:
- 1 cup finely chopped carrot greens (from above)
- ¼ cup extra-virgin olive oil
- 3 Tablespoons white wine vinegar
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- Kosher salt and black pepper
Instructions
- About 30 minutes before you’re ready to bake the tart, pull the puff pastry out of the freezer and place it on the counter to thaw slightly. It shouldn’t thaw completely, but you want it to be pliable enough to open and roll out without cracking.
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper or silicone mats and set aside.
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into a 10-by-14-inch rectangle. Use a sharp knife to lightly score a border around the perimeter of the puff pastry, about ¼ inch away from the edge. The border should not go all the way through the puff pastry; just score the top lightly. Place the puff pastry onto one of the prepared baking sheets and use a fork to prick several holes inside the border to keep the pastry from puffing in the center. Bake on the top rack for about 15 minutes, or until the pastry is just beginning to turn golden. Remove from oven and let cool for a few minutes.
- Roast the carrots: While the puff pastry bakes, place the halved carrots on the other prepared baking sheet and toss together with 1 Tablespoon olive oil, 1 Tablespoon honey, cumin seeds, cayenne pepper, and a generous pinch of salt and pepper. Distribute in an even layer and roast on the bottom rack for about 15 minutes, or until the carrots are crisp-tender.
- Make the whipped goat cheese: While the puff pastry and carrots are in the oven, combine the goat cheese, remaining 1 Tablespoon of olive oil, remaining 1 Tablespoon of honey, and lemon juice in a small food processor or blender. Whip on high speed for about 60 seconds until the mixture is smooth and creamy.
- Assemble the tart: Spread the whipped goat cheese onto the slightly cooled puff pastry, creating a thin, even layer all the way to the border. Arrange the carrots in a single layer on top. Bake for 15–20 more minutes, or until the carrots are fork-tender and the edges of the whipped goat cheese are beginning to turn golden-brown.
- Make the carrot top chimichurri: While the tart bakes, combine the finely chopped carrot greens, olive oil, white wine vinegar, oregano, cumin, red pepper flakes, and a generous pinch of salt and pepper in a small bowl. Stir together and set aside.
- Finish and serve: Let the tart cool for about 10 minutes on the baking sheet before topping with the carrot top chimichurri. Slice into rectangles and serve warm.
Notes
- For this recipe, you’ll need to use a goat cheese log, not goat cheese crumbles. Crumbles won’t whip into a smooth paste like a log will.
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