Carrot and Goat Cheese Tart Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
6 Slices
Ingredients
  • 2 sheets frozen Puff pastry, thawed
  • 4 ounces softened goat cheese, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, grated
  • 1 lemon, zested
  • 1 tablespoon butter
  • 2 medium shallots, peeled and thinly sliced (about ½ cup)
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup white wine
  • ½ teaspoon salt
  • 1 pound carrots, peeled and sliced ¼-inch thick on a diagonal
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 cup fresh flat-leaf parsley
  • ½ cup fresh mint
  • ¼ cup blanched slivered almonds
  • ½ cup extra virgin olive oil
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
Directions
  1. To make the crust, adjust the oven racks to the middle position and preheat the oven to 400 degrees.
  2. On a lightly floured surface, place one sheet of puff pastry directly on top of the other.
  3. Using a rolling pin, roll the pastry into an 11- by 15-inch rectangle.
  4. Transfer the pastry to a parchment-lined baking sheet and poke all over with a fork.
  5. Cover the pastry with a sheet of parchment and place another smaller rimmed baking sheet on top.
  6. Bake for 15 minutes or until the pastry is pale and firm to the touch. Set aside to cool.
  7. Increase the oven temperature to 450 F.
  8. To make the goat cheese spread, combine ¾ cup goat cheese, 1 tablespoon olive oil, garlic, and lemon zest in a mixing bowl. Set aside.
  9. To make the shallots, heat 1 tablespoon of butter in a large saute pan over medium heat.
  10. Add the shallots, thyme, salt, and black pepper.
  11. Saute, stirring regularly, until the shallots have softened and start to brown, about 5 to 8 minutes.
  12. Transfer the shallots to a bowl and set aside to cool.
  13. To make the carrots, increase the skillet to medium-high heat and add the wine and ½ teaspoon salt.
  14. Once the wine is boiling, add the carrots, cover, and steam until the carrots are fork-tender, about 5 minutes.
  15. Add 1 tablespoon of butter and honey to the pan and cook the carrots, stirring occasionally until caramelized.
  16. To assemble the tart, use an offset spatula to spread the goat cheese mixture in an even layer over the cooled puff pastry, leaving a cheese-free edge of about 1 inch.
  17. Evenly spread the caramelized shallots over the goat cheese.
  18. Shingle the cooked carrots in even rows over the shallots.
  19. Bake the tart until the puff pastry is crisp and deeply browned at the edges, about 20 minutes.
  20. For the parsley-mint pesto, blend the parsley, mint, almonds, ½ cup olive oil, garlic, lemon juice, and salt in a blender. Process till combined then transfer to a small bowl.
  21. Drizzle the tart with the pesto and crumble the remaining goat cheese on top.
  22. Slice the tart into squares and serve warm or room temperature.