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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.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Serves
8 Slices
Ingredients
- 2 pounds Rainbow Carrots, peeled, cut into sticks
- 1 tablespoon Sugar
- 1/2 teaspoon Sea Salt
- 2 teaspoons Red Wine Vinegar
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Black Pepper
- 1 tablespoon Olive Oil
- 2 large Eggs
- 1 1/4 cups Ricotta Cheese
- 2 tablespoons Thyme, chopped
- Gluten-Free Flour (for dusting)
- 1 (14 ounce) package gluten-free puff pastry, thawed
- 1/4 cup Salted Butter, melted
Instructions
Preheat the oven to 350 F, and line a baking sheet with parchment paper.
Toss the carrots, sugar, salt, red wine vinegar, all-spice, pepper and olive oil together in a mixing bowl until fully coated.
Spread the carrots out evenly on the line baking sheet and bake in the oven for 10 minutes until the carrots have browned slightly.
Remove the carrots from the oven letting them cool while the ricotta filling is being made.
Whisk the ricotta cheese, eggs and thyme together in a bowl until fully incorporated. Set aside until ready to use.
Place a piece of parchment paper onto a clean kitchen surface lightly dusting it with gluten-free 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.
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.
Fold the edges of the puff pastry over creating a 1-inch crust, brushing the edges with the melted butter.
Line the carrots in rows pressing them into the ricotta filling until all the carrots are all used up.
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.
Allow the carrot tart to cool for 10 minutes before cutting into squares and serving warm.
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