Carrot Tart with Goat Cheese, Lemon and Mint | Midwest Living

Carrot Tart with Goat Cheese, Lemon and Mint

Carrot Tart with Goat Cheese, Lemon and Mint

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  • Makes: 8 to 10 servings
  • Yield: 2 tarts
  • Hands On 20 mins
  • Total Time 1 hr

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Since no one wants the soggy middle piece of a square tart, we cut a sheet of puff pastry in half to make two small ones: crisp edges for everyone! Eat as a meal with a salad or slice into petite wedges for a grab-and-go party app.


  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound thick rainbow (or other) carrots, peeled and cut in 1/8-inch slices
  • 2 tablespoons dry vermouth
  • 1 tablespoon water
  • 1/2 teaspoon kosher salt, divided
  • 3/8 teaspoon black pepper, divided
  • 2 eggs
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup soft goat cheese (chevre), at room temperature
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh mint, plus extra for garnish
  • 1 teaspoon finely grated lemon zest, plus extra for garnish


  1. Preheat oven to 425 degrees . Cut pastry in half. On parchment paper, roll each piece to a 6x12-inch rectangle.
  2. In a large skillet, heat butter and oil over medium-high heat. When foaming, add carrots. Cook, stirring occasionally, until edges of carrots are lightly golden, about 5 minutes. Add vermouth and 1 tablespoon water; cover, reduce heat, and steam 1 minute. Season carrots with 1/4 teaspoon each kosher salt and pepper.
  3. In a medium bowl, lightly beat one egg. Add ricotta, goat cheese, Parmesan, mint, lemon zest and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring to combine.
  4. Transfer parchment with pastry to a large baking sheet. Using a sharp knife, gently score a 1/2-inch border around each tart, being careful not to cut all the way through.
  5. Separate the remaining egg into two small dishes. Lightly beat both the yolk and the white. Brush edges of tarts with beaten yolk. Prick inside of tarts with fork. Bake on bottom oven rack until edges are nicely golden brown, about 10 minutes. Remove from oven, but leave oven on and reduce temperature to 375 degrees . Immediately press centers of tarts with a metal spatula to flatten. Cool 5 minutes. Brush centers of tarts evenly with egg white (to create a moisture barrier between the crust and the filling).
  6. Divide cheese mixture between tarts and spread to the inside edges of borders. Arrange carrots evenly over filling. Bake tarts at 375 degrees until fillings are set, about 20 minutes. Cool on a wire rack at least 15 minutes. Garnish with lemon zest and mint. Serve warm or at room temperature.

Nutrition Facts

(Carrot Tart with Goat Cheese, Lemon and Mint)

Servings Per Recipe 8, iron (mg) 2, carb. (g) 18, Niacin (mg) 1, sat. fat (g) 10, Riboflavin (mg) 0, chol. (mg) 75, Thiamin (mg) 0, vit. C (mg) 3, fiber (g) 2, sodium (mg) 364, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 20, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 20, cal. (kcal) 292, vit. A (IU) 8458, pro. (g) 11, calcium (mg) 131, sugar (g) 3, Potassium (mg) 227

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