Farmer's Carrot and Goat Cheese Tart with Honey and Dill

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Farmer's Carrot and Goat Cheese Tart with Honey and Dill

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 459kcal

Author: Alison Wiebe

Ingredients

Carrot and Goat Cheese Tart with Honey and Dill

¾ lb (340 g) carrots with green tops
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) honey divided
2 tbsp (30 ml) chopped fresh dill divided
1 ½ tsp (9 g) kosher salt divided
½ tsp (3 g) pepper divided
150 g fresh goat cheese
2 oz (57 g) cream cheese softened
1 sheet puff pastry thawed
extra fresh dill for garnish

Carrot Top Pesto

½ cup (50 g) walnuts
3 garlic cloves minced
1 cup (240 ml) packed carrot top greens *see note
½ cup (125 ml) chopped fresh dill
1 lemon juice and zest
½ tsp (3 g) kosher salt
¼ tsp (1.5 g) pepper
¾ cup (180 ml) olive oil

Instructions

Preheat the oven to 400°F. Remove and reserve the carrot tops. 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 ¼ 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.
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, ½ tsp kosher salt, and ¼ tsp pepper.
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.
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.
To serve, drizzle the carrot tart with some of the carrot top pesto. Sprinkle with a few fresh dill sprigs and cut into squares. Enjoy!

Notes

*If you don't have access to carrot greens, then you can substitute with another green such as arugula, spinach, or fresh basil.

Nutrition