Name: Roasted Carrot & Whipped Feta Tart Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: Large bunch of carrots with tops (about 800g); 2 tsp olive oil; 1 tsp za’atar; 2 tsp honey; Sea salt, to taste; Carrot tops reserved from the bunch; 125-150ml extra virgin olive oil; 2 garlic cloves, roughly chopped; 50g walnuts, roughly chopped; 40g grated parmesan or vegetarian hard cheese; 25g parsley, roughly chopped, plus whole leaves to serve; Salt and pepper, to taste; 200g feta, drained and crumbled (vegetarian if needed); 150g Greek yogurt; Zest of 1 lemon; Salt and pepper, to taste; 500g block puff pastry; 1 egg, beaten

Introduction

This roasted carrot and whipped feta tart combines sweet, caramelized carrots with a creamy, tangy feta topping for a delightful vegetarian dish. The flaky puff pastry base adds a satisfying crunch, while a fragrant carrot top pesto brings a unique herbal note. Perfect for a light lunch or elegant appetizer.

The dish shows a rectangular puff pastry tart with a golden brown crust as the bottom layer, topped with a thick, white creamy spread that looks soft and smooth. Over this, there are many roasted whole baby carrots, orange in color with slightly crispy browned edges, arranged randomly but covering most of the tart. Bright green dollops of pesto sauce are scattered across the carrots and cream, along with small curly yellow lemon zest pieces. Fresh green parsley leaves are placed on top as a garnish, adding more color contrast. The tart is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Large bunch of carrots with tops (about 800g)

2 tsp olive oil

1 tsp za’atar

2 tsp honey

125-150ml extra virgin olive oil

2 garlic cloves, roughly chopped

50g walnuts, roughly chopped

40g grated parmesan or vegetarian hard cheese

25g parsley, roughly chopped, plus whole leaves to serve

200g feta, drained and crumbled (vegetarian if needed)

150g Greek yogurt

1 lemon, zested

500g block puff pastry

1 egg, beaten

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Trim off the carrot tops, discarding any tough stems, and set the tops aside. Halve the carrots lengthways and place them in a roasting tin. Toss with 2 tsp olive oil and a pinch of salt and pepper.

Step 2: Roast the carrots for 25–30 minutes until tender and golden, stirring once or twice to prevent sticking. Remove from the oven and stir in 1 tsp za’atar and 2 tsp honey. Set aside.

Step 3: Meanwhile, place the reserved carrot tops and 125–150ml extra virgin olive oil into a food processor. Season with salt and pepper, then blitz until finely chopped, scraping down the sides as needed.

Step 4: Add the garlic, walnuts, parmesan, and chopped parsley to the processor. Pulse until combined but still slightly textured. If needed, add a splash more olive oil. Transfer the pesto to a bowl and adjust seasoning to taste.

Step 5: Clean the food processor, then add the feta, Greek yogurt, most of the lemon zest, and seasoning. Blitz until smooth and creamy to make the whipped feta.

Step 6: Place a large baking tray in the oven to heat. Roll out the puff pastry on a sheet of baking parchment into a roughly 40 x 30cm rectangle. Score a 2cm border around the edge with a sharp knife.

Step 7: Brush the beaten egg all over the pastry, then sprinkle a large pinch of sea salt around the border. Carefully slide the pastry with the parchment onto the hot baking tray and bake for 15–20 minutes until golden and puffed.

Step 8: Remove the pastry from the oven and gently press the middle down with the back of a metal spoon. Let it cool for 5–10 minutes.

Step 9: Spread the whipped feta evenly over the pastry center, then arrange the roasted carrots on top. Drizzle with the carrot top pesto, scatter over the chopped parsley and remaining lemon zest, then cut into slices to serve.

Tips & Variations

Use vegetarian-friendly parmesan if you want to keep the dish fully vegetarian.

Substitute walnuts with pine nuts or almonds for a different nutty flavor in the pesto.

If you don’t have a food processor, finely chop the carrot tops and other pesto ingredients by hand.

For extra brightness, add a splash of lemon juice to the whipped feta mixture.

This tart pairs well with a simple green salad or a cup of spiced tea.

FAQs

Can I make the tart ahead of time?

You can roast the carrots and prepare the carrot top pesto and whipped feta in advance, but it’s best to assemble and bake the tart just before serving to keep the pastry crisp.