This rustic carrot and goat cheese tart with honey and dill combines sweet roasted carrots, creamy goat cheese, and fresh herbs – an elegant yet simple dish inspired by Buttercup and Westley from The Princess Bride.
The Princess Bride: A Feast for True Love
Journey to the country of Florin for a feast filled with adventure, intrigue, and most of all – true love. Buttercup and Westley’s love was just the beginning of their story – a story filled with marauding pirates, villainous princes, and the greatest sword fight in history. From Inigo Montoya’s hard-won revenge and Vizzini’s loss at the battle of wits, to Miracle Max’s delicious cure, Buttercup and Westley face many challenges along the way. Indulge in an epic feast that begins on a rustic farm, travels across seas and swamps, introduces us to a host of unforgettable characters, and ends with the greatest kiss of all time.
Farm boy, fetch me that pitcher
On a simple farm in the country of Florin, young Buttercup loves nothing more than riding her horse and tormenting her farm boy. Whether ordering him to polish her horse’s saddle or to fetch her a pail of water, all of Buttercup’s demands are met by one phrase – “As you wish”. With that simple phrase, Westley declares his true feelings and undying love for Buttercup.
"That day she was amazed to discover that when he was saying 'As you wish', what he meant was I love you. And even more amazing was the day she realized she truly loved him back."
- The Princess Bride (1987 film)
With a hint of sweet honey and fresh dill, this rustic carrot and goat cheese tart captures the simple fare and fresh produce that Buttercup and Westley would have enjoyed on the farm. Slender carrots are tossed with honey and fresh dill and roasted until tender. The puff pastry is topped with creamy goat cheese and the roasted carrots and then baked until golden brown and flaky. The finished tart then is topped with a fresh, garlicky pesto made from the carrot tops. This farmer’s carrot and goat cheese tart is the perfect snack to begin our feast and celebrate the simple upbringing of Buttercup and Westley.
More Princess Bride Recipes
- The Dread Pirate Roberts’ Fisherman’s Pie
- Honey Chorizo Baked Manchego Cheese
- Orange Pomegranate Campari Spritz “Iocane Powder Coctail”
- Spicy Smashed Potatoes with Blistered Peppers
- Grilled Lamb Sandwich with Cherry Tomato Jam
What to do with carrot top pesto
This recipe will likely make more pesto than you will use. Carrot top pesto can be used in any recipe that calls for pesto. Here are a few options.
- Pasta is the obvious choice and the pesto can be used as is or swirled into a rich cream sauce.
- As a spread in sandwiches or on flatbreads.
- Mixed into aioli or used in a compound butter.
- As a topping for roasted vegetables or potatoes.
Ingredients
Carrots: If possible, find carrots that still have the greens attached – you will use them to make a pesto. If you aren’t able to source fresh carrot tops, you can substitute with another green like arugula, baby spinach, or fresh basil.
Fresh lemon: The juice and zest of one lemon is added to the carrot top pesto. The acid will help to neutralize some of the bitterness of the carrot greens.
Goat cheese: There are many different styles of goat cheese but for this dish you will want the soft, fresh variety, such as chèvre.
Cream cheese: I like adding a bit of cream cheese to the goat cheese to make the cheese more spreadable and creamy.
Puff pastry: I use pre-made, frozen puff pastry in this recipe. If possible, buy frozen puff pastry that is already rolled into sheets. There are some brands that sell blocks of puff pastry dough, but I find that they don’t roll out as evenly, especially around the edges. The pre-formed puff pastry sheets are all ready to go and easy to use.
When using puff pastry, it is important to keep the pastry cold. Those hundreds of flaky layers are created by repeatedly folding the dough to create ultra-thin layers of fat in the dough. If the dough becomes too warm, then the fat layers could soften and squish together and, well, your puff pastry won’t puff! So be sure to thaw the pastry in the fridge rather than on the counter.
How to Make the Carrot and Goat Cheese Tart with Honey and Dill
Roast the carrots
Preheat the oven to 400°F. Remove and reserve the carrot tops, if using. Peel the carrots, cutting any large ones in half lengthwise so that they are all roughly the same size. In a small bowl, combine the olive oil, 1 tbsp honey, 1 tbsp chopped fresh dill, 1 tsp kosher salt, and 1/4 tsp pepper. Whisk together – this will be easier if the honey has been warmed slightly.
Transfer the carrots to a baking sheet. Pour over the honey dill mixture, tossing to coat the carrots evenly. Cover the pan with foil – this will ensure that the carrots don’t brown too quickly due to the honey before they are fully cooked. Roast for 15 minutes and then remove the foil. Continue roasting for another 5 to 10 minutes until the carrots are just tender.
Make the goat cheese spread
In a mixing bowl, combine the goat cheese and softened cream cheese. Use a spatula to blend the two cheeses together until smooth. Add the remaining 1 tbsp honey, 1 tbsp chopped fresh dill, 1/2 tsp kosher salt, and 1/4 tsp pepper.
Assemble and bake the carrot tart
To assemble, arrange the sheet of puff pastry on a parchment-lined baking sheet. Use a sharp paring knife to score a 1 cm edge around the pastry. Dock the pastry all over with a fork. Spread the goat cheese mixture evenly over the pastry up to the 1 cm border around the edges. Arrange the carrots in alternating directions over the tart. Bake the carrot tart for 20 to 25 minutes until the pastry is browned and fully cooked.
Make the carrot top pesto
Pick the carrot greens from the stems and wash thoroughly. Spread them out on a tea towel and roll up tightly to absorb the water. Dry the greens as thoroughly as possible. Chop the fresh dill and set aside.
Lightly toast the walnuts in a skillet over medium heat, watching so that they don’t burn. Once toasted, roughly chop the walnuts before adding to a food processor. Add the walnuts to a food processor with the minced garlic and pulse until chopped finely.
Add the carrot greens, chopped fresh dill, lemon zest and juice, kosher salt, and pepper to the food processor and run until finely minced. With the motor running, stream the olive oil into the food processor and blend until the oil is fully mixed in. Refrigerate until serving.
Serve the Carrot and Goat Cheese Tart with Honey and Dill
To serve, drizzle the carrot tart with some of the carrot top pesto. Sprinkle with a few more fresh dill sprigs and cut into squares. Enjoy!
