Delicious & Easy

Rainbow Carrot Tart with Carrot Top Salsa Verde

Perfect for entertaining, this savory tart is as visually impactful as it is easy to prepare. Store bought puff pastry from the freezer section is slathered with tangy goat cheese, topped with roasted multicolored carrots, and drizzled with a punchy sauce made from the bright green tops of the carrots.

Ingredients for

Rainbow Carrot Tart with Carrot Top Salsa Verde

  • Flour, for rolling out dough
  • 1 sheet frozen puff pastry, thawed
  • 1 bunch rainbow carrots with tops
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  •  Kosher salt and black pepper
  • 1 tablespoon red wine vinegar
  • 1 shallot, finely chopped
  • 1 clove of garlic, minced or grated
  • Red pepper flakes (optional)
  • 4 ounces goat cheese

Instructions for

Rainbow Carrot Tart with Carrot Top Salsa Verde

  1. Preheat the oven to 425°.
  2. On a lightly floured surface, roll puff pastry into a 10-inch square. Using a knife, score a border around the perimeter of the puff pastry about ½ inch from the edges. Place prepared puff pastry on a parchment-lined baking sheet and par-bake for about 15 to 20 minutes, until puff pastry is lightly golden. Remove from the oven and let cool slightly.
  3. While, the puff pastry par-bakes, top, peel and and slice carrots lengthwise  into ¼ inch planks. Reserve the carrot tops for the sauce, and toss sliced carrots with 1 tablespoon of oil, and a big pinch of salt and freshly ground black pepper. Spread carrots onto a foil-lined baking sheet and roast carrots on the bottom rack, under the puff pastry for 15 minutes.
  4. To make the carrot top salsa verde, finely chop the carrot tops (you will need about ¼ cup of greens) and mix in a small bowl with the red wine vinegar, chopped shallot, grated garlic, and ¼ cup of olive oil.  Season with a pinch of red chili flakes and ¼ teaspoon of kosher salt. (Note: Did your carrots not come with tops? Substitute tops for ¼ cup finely chopped parsley)
  5. Place goat cheese into a small microwavable bowl with a splash of water and microwave for 10 to 15 seconds. Stir together until creamy and spreadable. Spread the goat cheese onto the puff pastry within the border and shingle the roasted carrots on top. Continue to bake until the carrots are tender and the crust is a deep golden brown, 10 to 15 more minutes.
  6. Slice and drizzle with salsa verde.

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