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Carrot Tart with Carrot-Top Pesto

Prep Time:

20 Minutes

Cook Time:

1 Hour


8 Servings




Carrot Tart

  • 1 package of puff pastry (use one sheet or both) 

  • 1 Bunch Rainbow Carrots, sliced lengthwise ¼ inch thick

  • Olive Oil

  • Salt, Pepper

  • 10 oz ricotta

  • 6 ounces feta 

  • 1 garlic clove, pressed or grated 

  • Chopped herbs of your choice (parsley, basil, dill, chives)

Carrot-Top Pesto

  • ¾ cup walnuts

  •  ½ cup Pecorino Romano

  •  1 clove chopped garlic 

  • 1 cup basil

  • 1 cup carrot tops 

  • Salt/ Pepper 

  • ½ cup olive oil


For the tart:

Step 1

Step 1 Heat oven to 425. Layout puff pastry on parchment-lined baking sheet. Using a knife, score a border around the perimeter of the  puff pastry, about a ¼ inch away from the edge. Prick the pastry with a fork inside the border so it doesn’t puff too much! Bake  pastry until lightly golden about 15-20 min. Let cool slightly.

Step 2

While pastry is baking, toss carrots with some olive oil, salt and pepper. Spread into a single layer on a baking sheet and roast until  edges are golden brown, 15 minutes.

Step 3

While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in food processor until smooth. Add salt and pepper.

Step 4

Spread the cheese mixture on the puff pastry up to the border and arrange carrots in a single layer on top. Bake until the edges are  golden brown, about 15-20 minutes.

Step 5  

Drop dollops of carrot-top pesto on top and sprinkle with herbs before serving.

For the pesto-

Step 1

Blend first 6 ingredients in food processor.  Slowly pulse in oil

TIP: You can print this recipe by holding CTRL and tapping P on your keyboard!

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