Elevate your spring gatherings with these delightful Savory Carrot and Goat Cheese Tartlets. Featuring tender roasted carrots atop a creamy herbed goat cheese spread, all nestled within a flaky puff pastry crust, this dish is a showstopper for any occasion.
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- YOU WILL LOVE THIS PUFF PASTRY APPETIZER
- INGREDIENTS FOR SAVORY CARROT AND GOAT CHEESE TARTLETS
- HOW TO MAKE THIS PUFF PASTRY APPETIZER
- FAQ: ABOUT CARROT AND GOAT CHEESE PUFF PASTRY TARTLETS
- STORAGE & REHEATING PUFF PASTRY TARTLETS
- ENJOY TARTS AND PUFF PASTRY – THEN YOU WILL LIKE THESE:
- EQUIPMENT NEEDED FOR PUFF PASTRY TARTLETS
- HISTORICAL ORIGINS OF PUFF PASTRY WITH CHEESE
- CARROT SEASONALITY — NORTHERN HEMISPHERE (WESTERN UNITED STATES)
- DIETARY CONSIDERATIONS
- Carrot and Herbed Goat Cheese Tartlets
YOU WILL LOVE THIS PUFF PASTRY APPETIZER
There’s a certain magic that happens when carrots roast in the oven — their natural sweetness deepens, their edges caramelize, and suddenly this humble root vegetable tastes like sunshine. Pair them with herbed goat cheese on buttery puff pastry? That’s the kind of recipe I find myself coming back to again and again. Effortless. Elegant. And always crowd-pleasing.
INGREDIENTS FOR SAVORY CARROT AND GOAT CHEESE TARTLETS
These elegant savory tartlets combine sweet, caramelized roasted carrots with creamy herbed goat cheese, all atop a flaky puff pastry crust. Perfect as a spring puff pastry appetizer with carrots, it's an ideal centerpiece for Easter brunch or any seasonal gathering.
- Carrots: The star of the dish, roasted to enhance their natural sweetness and provide a tender texture.
- Olive Oil: Used to coat the carrots, aiding in roasting and adding a subtle richness.
- Kosher Salt and Freshly Ground Black Pepper: Essential seasonings that enhance the flavors of the carrots and the overall dish.
- Goat Cheese: Provides a creamy and tangy base for the tartlets, complementing the sweetness of the carrots.
- Fresh Dill, Parsley, and Chives: These herbs infuse the goat cheese with fresh, aromatic flavors, elevating the taste profile.
- Garlic: Adds a hint of pungency and depth to the herbed goat cheese spread.
- Lemon Zest and Juice: Introduce a bright, citrusy note that balances the richness of the cheese.
- Puff Pastry: A buttery and flaky crust that serves as the foundation for the tart.
- Egg: Used as an egg wash to give the puff pastry a golden, glossy finish.
- Arugula or Microgreens: Offer a peppery freshness and vibrant color as a garnish.
- Hot Honey: Drizzled on top for a sweet and spicy kick, enhancing the overall flavor complexity.
HOW TO MAKE THIS PUFF PASTRY APPETIZER
These tartlets are proof that simple ingredients — when treated with a little love — become so much more than the sum of their parts.
- Roast the Carrots Preheat the oven to 400°F (200°C). Drizzle carrots with olive oil, season with kosher salt and black pepper, and roast cut-side down for 15 minutes.
- Make the Herbed Goat Cheese Blend goat cheese, herbs, lemon zest, garlic, salt, and pepper in a food processor until creamy.
- Prepare the Puff Pastry Roll pastry into four 3.5x10-inch (9x25 cm) rectangles. Score a ¾-inch (2 cm) border. Prick the center with a fork to prevent over-puffing.
- Assemble and Bake Spread the herbed goat cheese within the scored lines. Arrange roasted carrots cut-side down. Brush the edges with egg wash. Bake 20-25 minutes until golden.
- Garnish and Serve Top with arugula or microgreens. Drizzle with hot honey. Slice and enjoy!
FAQ: ABOUT CARROT AND GOAT CHEESE PUFF PASTRY TARTLETS
Can I use a different Cheese?
Absolutely. Ricotta, feta, or cream cheese would all work beautifully here. The flavor will shift slightly, but the creamy texture is key.
Can I make these ahead of time?
Yes! Roast your carrots and blend the goat cheese a day in advance. Assemble and bake just before serving for the flakiest pastry.
What other garnishes can I use?
Try a sprinkle of toasted nuts, a few pomegranate seeds, or a drizzle of balsamic glaze for extra flair instead of hot honey.
STORAGE & REHEATING PUFF PASTRY TARTLETS
Whether you serve it warm from the oven or chilled from the fridge, these tarts are a little slice of spring — meant to be shared, savored, and devoured bite by bite.
To Store: Store any leftover tart slices in an airtight container in the refrigerator for up to 3 days. For best texture, place a piece of parchment paper between stacked slices to prevent sticking.
To Reheat: Reheat slices in a preheated 350°F (175°C) oven for 8-10 minutes, or until warmed through and the pastry is crisp again. Avoid the microwave — it will soften the puff pastry.
To Serve Cold: These tarts are also lovely served chilled or at room temperature, making it a perfect make-ahead option for brunch spreads, picnics, or light lunches.
ENJOY TARTS AND PUFF PASTRY – THEN YOU WILL LIKE THESE:
EQUIPMENT NEEDED FOR PUFF PASTRY TARTLETS
- Baking Sheet: For roasting the carrots and baking the tartlets.
- Parchment Paper: To line the baking sheet, preventing sticking and facilitating easy cleanup.
- Food Processor: For blending the herbed goat cheese mixture to a smooth consistency.
- Pizza Cutter: To cut puff pastry sheet into rectangular tartlet sizes.
- Pastry Brush: For applying the egg wash to the puff pastry edges.
- Knife and Cutting Board: For trimming and slicing the carrots and chopping herbs.
HISTORICAL ORIGINS OF PUFF PASTRY WITH CHEESE
Puff pastry tarts, especially those filled with cheeses like goat cheese or ricotta, have a rich and storied history that spans centuries and cultures. The origins of puff pastry itself are believed to date back to the 1600s, with many attributing its creation to the French painter Claude Lorrain. Legend has it that Lorrain, while attempting to create a special bread for his ailing father, accidentally invented puff pastry by repeatedly folding and rolling dough with butter, resulting in the flaky layers we know today. (reference The International Kitchen )
Cheese-filled tarts have been a staple in various European cuisines. In Tudor England, for instance, cheese tarts made with Cheshire cheese were popular, with recipes dating back to the 16th century. Similarly, in France, the tradition of incorporating goat cheese into tarts has deep roots, particularly in regions like the Loire Valley, where goat cheese (chèvre) is a regional specialty. (reference lovebritishhistory.co.uk+1Hold The Anchovies Please+1)
CARROT SEASONALITY — NORTHERN HEMISPHERE (WESTERN UNITED STATES)
Carrots are a cool-weather crop — happiest when kissed by chilly nights and long, sunny days. In the Western U.S., their peak seasons are in early spring and again in the fall, when their natural sugars deepen and their colors brighten. Spring carrots tend to be especially tender and sweet, making them perfect for simple roasting or tucking into a flaky goat cheese tart like this one.
Spring Carrot Season (March - June)
This is when overwintered carrots are harvested — incredibly sweet because cold temps convert their starches to sugars. Early spring carrots are often vibrant, tender, and flavorful.
Fall Carrot Season (September - November)
Another peak season — fall-planted carrots mature in cooler weather, again developing sweetness. These are some of the best for roasting or tarts.
Winter Carrot Season (in warmer climates)
In mild-winter regions (like California), carrots can be grown all winter long and harvested fresh.
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice.
- NF (Nut-Free): Yes, contains no nuts.
- VE (Vegetarian): Yes, contains no meat products.
Carrot and Herbed Goat Cheese Tartlets
Ingredients
The Carrots
- 4 medium carrots (450 g), one pound of carrots
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon kosher salt (2 g)
- Freshly ground black pepper to taste
The Herbed Goat Cheese
- 8 ounces goat cheese (225 g), crumbled
- ¼ cup fresh dill (10 g), roughly chopped
- ¼ cup fresh parsley (10 g), roughly chopped
- 3 tablespoons chives (9 g), chopped
- 1 - 2 cloves garlic (10 g), chopped or minced
- 1 lemon Zest from whole lemon
- 1 ½ tablespoon lemon juice (22 ml)
- ¼ teaspoon kosher salt (1 g)
- Freshly ground black pepper to taste
The Puff Pastry
- 1 ⅓ frozen puff pastry 25.4 x 25.4 cm), 10 x 10-inch sheet, thawed
- 1 large egg
Topping & Garnish
- 1 cup arugula (25 g), or microgreens
- 2 tablespoons hot honey (30 ml), for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Roast the carrots: Arrange peeled and halved carrots on a parchment lined baking sheet, with ends trimmed off. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Turn the carrots cut-side down, spreading them out side by side across the pan. Roast for 15 minutes, until just tender and starting to caramelize. Remove from the oven and set aside. (oven remains on)
- Make the herbed goat cheese: In a food processor, combine the crumbled goat cheese, dill, parsley, chives, garlic, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Tip for the spread: Pipe the spread into a quart sized zip bag. When it’s time to assemble the tarts, snip a 1” triangle off the corner edge and pipe onto the unbaked puff pastry.
- Roll out the puff pastry: On a lightly floured surface, cut and roll the thawed puff pastry into four 3.5 x 10-inch (9 x 25 cm) rectangles. Place them evenly spaced on a parchment-lined baking sheet. Use a fork to prick the pastry all over — this helps prevent excess puffing while baking.
- Score the pastry sheets: Using a straight edge or knife, score a ¾-inch (2 cm) border around each rectangle to create a guide for the filling.
- Brush with egg wash: In a small bowl, whisk 1 large egg (50 g) with a fork. Brush the exposed ¾-inch (2 cm) edges of each pastry with the egg wash — this will give the crust a golden, glossy finish when baked.
- Assemble the tarts: Spread or pipe on the herbed goat cheese evenly over the centers of each pastry rectangle, staying within the scored lines. Arrange the roasted carrots cut-side down over the cheese, using 2 carrot halves per tart. Place them opposite each other, fat end to skinny end, creating a balanced shape.
- Bake the tarts: Bake for 20 to 25 minutes, or until the pastry is deeply golden and crisp.
- Add toppings and serve: Top each tart with a handful of arugula or microgreens (about ¼ cup - 6 g per tart). Drizzle lightly with hot honey (about ½ tablespoon each - 7 ml total).
- Slice and enjoy: Transfer the tarts to a cutting board. Slice each tart in half, yielding 8 servings total. Serve warm or at room temperature.
Notes
Nutrition
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