Glorious Carrot Tart
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Glorious Carrot Tart

Glorious Carrot Tart

Flakey Pillsbury's Best™ Puff Pastry gets topped with herbed goat cheese, carrot ribbons and arugula for a crowd pleasing tart for any occasion.

Servings: 16 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Pillsbury’s Best™ Puff Pastry Dough Sheet (05123)
2 each
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 Tbsp
Vinaigrette
INGREDIENT
WEIGHT
MEASURE
Balsamic vinegar
2 oz
1/4 cup
Whole grain mustard
1 Tbsp
Garlic, fresh, minced
1 Tbsp
Sorghum syrup
1 1/2 tsp
Kosher salt
1 1/2 tsp
Black pepper, ground
1/2 tsp
Canola oil
6 oz
3/4 cup
Carrots, fresh, peeled, shaved into ribbons
7 oz
4 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Goat cheese, soft
8 oz
1 1/3 cups
Ricotta cheese, whole milk
8 oz
1 cup
Chives, fresh, thinly sliced
3 Tbsp
Garlic, fresh, minced
1 Tbsp
Lemon juice
1 Tbsp
Coriander, ground
1 tsp
Kosher salt
1/2 tsp
Black pepper, ground
1/2 tsp
Serving
INGREDIENT
WEIGHT
MEASURE
Arugula, fresh
4 cups
Goat cheese, crumbled
2.50 oz
1/2 cup
Prep
  1. Place on parchment-lined sheet pan; score half-inch border around edges with paring knife.
  2. Combine egg and water for egg wash; brush on border and bake as directed below.
  3. Remove from oven; carefully push down inside rectangle with back of spoon to create a raised border and cool until needed.
BAKE:
TEMP
TIME
Convection Oven*
350°F
23-25 minutes
Standard Oven
400°F
20-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Vinaigrette
  1. Combine balsamic vinegar, mustard, garlic, sorghum syrup, salt and pepper in mixing bowl; slowly whisk in oil to emulsify.
  2. Place carrot ribbons in separate bowl; add 1/4 cup (2 oz) vinaigrette and toss lightly to coat.
Assembly
  1. Blend goat cheese, ricotta, chives, garlic, lemon juice, coriander, salt and pepper in food processor until well combined.
  2. Spread approx. 8 oz cheese mixture over sunken middle of tart with offset spatula.
  3. Scatter 2 cups marinated carrot ribbons evenly; bake as directed below until deep golden brown and carrots have caramelized.
BAKE:
TEMP
TIME
Convection Oven*
350°F
10-12 minutes
Standard Oven
400°F
10-15 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Serve
  1. Toss arugula with 1/4 cup vinaigrette to evenly coat.
  2. Add 2 cups arugula and 1/4 cup crumbled goat cheese to each tart; slice into 8 squares and serve immediately.

  • Tip: Make filling and vinaigrette ahead of time if desired; hold under refrigeration and pull out at least 30 minutes prior to using for easier handling. Serve family style with vinaigrette on the side if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
230
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
440mg
18%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
6g
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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