Spring is here — and this carrot puff pastry tart captures it perfectly. Topped with bright green goddess ricotta, butter-caramelized carrots and peppery greens on flaky puff pastry, it’s an elegant choice for brunch, breakfast or a light appetizer.
Make Monday the prettiest day of the week.
This tart combines a thin layer of herby ricotta with tender, caramelized carrots and a scattering of microgreens or arugula. The result is satisfying yet light — colorful, spring-forward, and visually stunning.
I don’t usually post a lot of carrot recipes — raw carrots aren’t my favorite — but caramelized carrots change everything. They become sweet, glossy, and irresistibly tender.
My inspiration was a gorgeous carrot tart I spotted last spring. After adapting it, I settled on a comforting, easy-to-assemble puff pastry version that’s become a favorite for spring gatherings — Easter, showers, weekend brunch or an elegant starter for dinner parties.
Because the carrot slices are on the thicker side, they benefit from a quick pre-cook in a skillet. I melt a bit of butter over medium heat, add the carrots with a pinch of salt, and drizzle honey as they begin to soften. Let them simmer until they’re nearly fork-tender and slightly golden — not fully soft, since they’ll finish in the oven.
The ricotta base is a green goddess riff: ricotta whipped with basil, parsley, cilantro, chives, lemon zest and garlic for a bright, herb-forward spread. You can make it a day ahead and keep it chilled. When assembling, spread a thin, even layer over the puff pastry so the crust puffs and cooks evenly — reserve any extra ricotta for serving.
I’m obsessed with puff pastry tarts for every season because they’re simple to assemble and always impressive. The key is not to overload the pastry and to keep toppings spread evenly so one side doesn’t weigh the sheet down.
Spread the whipped green goddess ricotta over the pastry, leaving a one-inch border. Arrange the caramelized carrots on top, brush the edge with an egg wash, and bake until the crust is golden, puffed and shiny. Finish with a handful of arugula or microgreens for a peppery, fresh contrast.
Serve the tart warm or at room temperature. It’s also fine chilled, though puff pastry is at its flakiest soon after baking. The bright colors and contrasting textures make it a showstopping dish — and those caramelized carrots are a new obsession.
Puff Pastry Carrot Tart
Carrot Tart with Green Goddess Ricotta
4 people
35 mins
25 mins
1 hr
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 pound carrots, peeled and sliced in half lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Kosher salt and pepper
- 15 ounces ricotta cheese
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons snipped chives
- 2 tablespoons chopped fresh cilantro
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 egg + 1 teaspoon water, beaten together for egg wash
- Microgreens or arugula, for topping
Instructions
- Preheat oven to 425°F. Place the puff pastry sheet on a parchment-lined baking sheet and prick it all over with a fork to prevent excessive bubbling.
- Slice the carrots in half lengthwise (or into smaller pieces if needed to fit the pastry).
- Melt the butter in a skillet over medium heat. Add the carrots with a big pinch of salt and pepper. Cook, stirring often, about 5 minutes as they begin to soften. Drizzle with honey and continue cooking until they are just slightly golden — avoid over-caramelizing because they will finish cooking in the oven.
- While the carrots cook, make the ricotta. In a food processor combine ricotta, garlic, parsley, basil, chives, cilantro, lemon zest and lemon juice with a generous pinch of salt and pepper. Blend until whipped and creamy; adjust seasoning to taste.
- Transfer the carrots to a plate to cool briefly.
- Spread a thin, even layer of the green goddess ricotta over the puff pastry, leaving a 1-inch border. Arrange the carrots on top and brush the border with the egg wash.
- Bake for 20 to 25 minutes, until the pastry is golden and puffed. Serve with any extra ricotta and top with microgreens or arugula.
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Most colorful dish ever.