Easy Rainbow Carrot Tart

PREP TIME: 10mins

COOKING TIME: 25mins

Oh yes! All butter puff pastry, mustardy creme fraiche, strong cheddar and beautiful organic rainbow carrots from my local farmers market.

THIS is just the 30 minute start to finish tart you need in your life! Just 6 ingredients between you and YUM!

Okay, let’s level up here, only all-butter puff pastry is worth the calories, most supermarket puff is made from margarine/palm oil, and nope we don’t want that. 

This recipe is 100% adaptable to what you have in your fridge

Veggie Swops: You can use any root veg here, as long as you cut it into thin slithers (it only has 20min to soften in the oven). You can off course use regular carrots here and I think golden or candy beetroot (not red) would look pretty enough to eat.

Dairy Swops: You can use any cheese here baring in mind that some cheeses melt better than others. Gruyere and fontina would be amazing. You can use a thick greek yogurt here instead of creme fraiche.

If you want to go dairy free you can use pesto instead of cheese.

Serving Suggestion:

A good side salad for the win here, think radish & sugar snap here, or a not so simple but gorgeous fennel & roasted grape salad here.

What you'll need:

A large baking tray & baking paper (not wax paper)

Ingredients:

  • 1 x 400g ready-rolled puff pastry (thawed) or 2 x small (250g) squares
  • 6 carrots, cut into thin’ish strips
  • 1 cup strong mature cheddar
  • 1 ball well drained buffalo mozzarella (opt)
  • 2 tablespoons Dijon mustard
  • 4 tablespoons creme fraiche
  • few sprigs thyme, leaves removed, stalks discard or dill
  • salt & pepper
  • extra virgin olive oil

Method:

  1. Pre-heat your oven to 180c, get your ingredients ready and line a baking tray with baking paper.
  2. Unroll your pastry sheet and place it on the baking tray.
  3. Score (cut with a sharp knife) a thin 2cm-wide border around the edge making sure not to cut all the way through. When baked the line will ‘frame’ your filling.
  4. Spread the mustard & the creme fraiche inside the line and scatter the cheese over.
  5. Arrange the cut carrots over the cheese, season and drizzle with olive oil.
  6. Bake for 20/25min until golden and puffed up.
  7. Scatter with the thyme leaves and serve warm alongside a crunchy salad.
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