¼cupricottaor creme fraiche, or Mexican crema, or marscarpone
½ cupgoat cheeseor feta, or cream cheese
1teaspoonminced rosemary
1tablespoonlemon zest
½teaspoonsaltor to taste
1tablespoonminced garlic
14ouncepackaged puff pastrythawed
Instructions
Preheat oven to 400°F. Peel and rinse carrots and slice lengthwise.Place carrots on baking sheet and sprinkle with olive oil and salt (can use pepper also if you like). Rub oil and salt in to the carrots with your hands and then lay them out on baking sheet not touching.Roast carrots for 20 minutes, remove pan and set aside. Leave oven on at 400°F.**Note: If you want to save time, you can follow step 2 for the pastry and bake carrots and pastry at the same time.
1 pound fresh carrots, 1 tTablespoon olive oil
Sprinkle flour on surface and on rolling pin, and unroll thawed pastry dough onto the surface. Gently roll out until you get a 13” x 9” rectangle.Place a piece of parchment paper in bottom of 13 x 9 pan, loosen the dough underneath with a spatula so it doesn’t stick to the surface, and carefully move dough retangle to pan (on top of parchment paper). Prick bottom with a fork.(See video in the post for this step if needed).Bake for 20 minutes or until just slightly starting to color.
14 ounce packaged puff pastry
While pastry is baking, in a bowl, add egg, cheeses, rosemary, zest, salt and garlic. Whisk vigorously with a wire whisk until most lumps are gone and everything is incorporated together. It will not be totally smooth (if you like you can mix in blender until perfectly smooth).
When pastry has cooled a bit, spread cheese mixture on bottom of dough using a spatula or a pastry brush.Arrange carrots on top of the cheese mixture as artistically as you like, but not leaving large gaps.Bake the tart at 400°F for 15-20 minutes or until edges are golden brown.
Garnish with rosemary or greens. Serve warm or at room temperature. It will keep in the refrigerator for 5 days and can be reheated.
Video
Notes
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