Roasted carrot and ricotta tart

Name: Roasted carrot and ricotta tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 500 g baby new season carrots, trimmed and left unpeeled; 1 tbsp. olive oil; 1 tbsp. fresh tarragon leaves, chopped; 320 g pack ready-rolled puff pastry; 250 g ricotta; 2 tsp. runny honey, plus extra to serve (optional); 25 g vegetarian Italian-style hard cheese or pecorino, finely grated, plus extra shavings to serve; A little milk or beaten egg, to brush; 1 tbsp. pumpkin seeds, toasted, to serve

This tasty tart recipe is a must-try for summer picnics

By The Good Housekeeping Cookery TeamUpdated: 11 April 2023

Jump to recipe

Roasting baby carrots brings out their natural sweetness, which pairs perfectly with creamy ricotta, fresh tarragon, and golden puff pastry. Try serving this vegetarian tart at your next summer picnic or al fresco lunch – we bet all your guests will be requesting the recipe! The recipe feeds 4 as a main, or 6 as a starter.

For a more substantial meal, this tart is delicious served alongside some buttered new potatoes, with extra tarragon, and a simple dressed rocket or watercress salad.

Find more of our all-time favourite picnic recipes for the summer season.

Advertisement - Continue Reading Below

Yields:

4 - 6

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

347

Ingredients

500 g
baby new season carrots, trimmed and left unpeeled
1 Tbsp.
olive oil
1 Tbsp.
fresh tarragon leaves, chopped
320 g
pack ready-rolled puff pastry
250 g
ricotta
2 tsp.
runny honey, plus extra to
serve (optional)
25 g
vegetarian Italian-style
hard cheese or pecorino, finely grated, plus extra shavings to serve
A little milk or beaten egg, to brush
1 Tbsp.
pumpkin seeds, toasted, to serve

Directions

1. Step 1Preheat the oven to 200°C (180°C fan) mark 6. Put the carrots in a large roasting tin and drizzle over the oil, toss to coat. Scatter with half of the tarragon and season well. Roast for 20min or until just tender.
2. Step 2Meanwhile, unroll the sheet of puff pastry on to a baking sheet. Score a 1.5cm (xxin) border around the edge and prick the centre ( the area within the border) all over with a fork. Bake in the oven for 20min, then remove from the oven and gently press down the middle.
3. Step 3Beat the ricotta with 1tsp of the honey and some seasoning, and mix in the finely grated cheese. Spread out on the base of the pastry case within the border. Arrange the carrots on top quite rustically, drizzle with the remaining honey and season. Brush the pastry border with a little milk.
4. Step 4Bake in the oven for a further 20min or until the pastry is crisp and cooked through.
5. Step 5To serve, scatter with pumpkin seeds, shavings of pecorino and the remaining tarragon. Drizzle with more honey, if you like.