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Carrot and Goat Cheese Tart with Carrot Top Chimichurri

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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!

Ingredients

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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
  • 3/4 teaspoon whole cumin seeds
  • 1/4 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)
  • 1/4 cup extra-virgin olive oil
  • 3 Tablespoons white wine vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper

Instructions

  1. 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.
  2. Preheat the oven to 425°F. Line two large baking sheets with parchment paper or silicone mats and set aside.
  3. 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 1/4 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://www.emilyeatsthings.com/carrot-and-goat-cheese-tart/