Carrot Tart

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If you're looking for an impressive lunch or appetizer to make for your next gathering, these colorful Carrot Tarts are the perfect solution. This recipe combines flaky gluten-free puff pastry filled with creamy ricotta cheese and topped off with marinated rainbow carrots for a dish everyone is sure to enjoy. If you have any leftover carrots you can always make a batch of carrot sweet potato ginger soup or spiced carrot cake smoothies.  

How many calories are in a carrot tart?

There are 320 calories per serving of carrot tart. 

Can you freeze carrot tart?

It's best not to freeze carrot tarts due to the ricotta cheese, once thawed, the cheese will be watery and grainy making it an undesirable texture. 

How Long Will carrot tart keep?

Carrot tarts will last up to 3 days covered in the fridge

Should carrot tart be eaten hot or cold?

Carrot tarts can be eaten either hot or cold. 
Author: Jennifer Dodd
Average: 5 (1 vote)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
8 Slices



Preheat the oven to 350 F, and line a baking sheet with parchment paper
Prepare oven and baking pan
Toss the carrots, sugar, salt, red wine vinegar, all-spice, pepper and olive oil together in a mixing bowl until fully coated.   
Coating carrots with the seasonings
Spread the carrots out evenly on the line baking sheet and bake in the oven for 10 minutes until the carrots have browned slightly. 
Transfer carrots in the baking pan and lightly cooked in the oven
Remove the carrots from the oven letting them cool while the ricotta filling is being made. 
Cooling down the carrots
Whisk the ricotta cheese, eggs and thyme together in a bowl until fully incorporated. Set aside until ready to use.  
Prepare ricotta cheese filling
Place a piece of parchment paper onto a clean kitchen surface lightly dusting it with gluten-free flour. 
Put parchment paper with flour
Transfer the gluten-free puff pastry sheet onto the parchment paper, use a rolling pin to roll the pastry sheet until its 1/2 inch thick. 
Putting pastry sheet into the parchment paper
Use an off set spatula or large spoon to spread the ricotta filling onto the puff pastry sheet, leaving a 1-inch boarder on the edges for the crust. 
Putting the ricotta cheese into the pastry sheet
Fold the edges of the puff pastry over creating a 1-inch crust, brushing the edges with the melted butter. 
Brushing edges of the pastry sheet with egg wash
Line the carrots in rows pressing them into the ricotta filling until all the carrots are all used up. 
Adding in carrots to the prepared pastry sheet with ricotta filling
Use the parchment paper to carefully transfer the carrot tart onto a baking sheet. Bake for 30 minutes until the puff pastry is nice and golden brown.  
Baking the Carrot Tart
Allow the carrot tart to cool for 10 minutes before cutting into squares and serving warm. 
Cooling down the carrots tart

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carrot tart, roasted, recipe, ricotta, dessert, homemade, easy

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