Description
This Roasted Carrot & Whipped Feta Tart combines tender, honey-glazed roasted carrots with a creamy whipped feta and carrot top pesto on a flaky puff pastry base. Enhanced with za’atar, walnuts, parmesan, and fresh parsley, this vibrant and flavorful tart is perfect as an elegant appetizer or light main course.
Ingredients
Scale
Roasted Carrots
- Large bunch of carrots with tops (about 800g)
- 2 tsp olive oil
- 1 tsp za’atar
- 2 tsp honey
- Sea salt, to taste
Carrot Top Pesto
- 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
Whipped Feta
- 200g feta, drained and crumbled (vegetarian if needed)
- 150g Greek yogurt
- Zest of 1 lemon
- Salt and pepper, to taste
Tart Base
- 500g block puff pastry
- 1 egg, beaten
Instructions
- Prepare the Roasted Carrots: Heat the oven to 200C/180C fan/gas 6. Trim off the carrot tops, discarding any tough stems, then halve the carrots lengthways. Toss the carrots with 2 tsp olive oil and seasoning in a roasting tin. Roast for 25-30 minutes until tender and golden, stirring once or twice to prevent sticking. After roasting, stir in 1 tsp za’atar and 2 tsp honey; set aside.
- Make the Carrot Top Pesto: In a food processor, combine the reserved carrot tops and extra virgin olive oil, seasoning with salt and pepper. Blitz until finely chopped, scraping down the sides occasionally. Add garlic, walnuts, parmesan, and chopped parsley, and pulse until combined but still textured. Add more olive oil if needed to achieve a pesto consistency. Transfer to a bowl and adjust seasoning to taste.
- Prepare the Whipped Feta: Clean the food processor, then add the crumbled feta, Greek yogurt, most of the lemon zest (reserve some for garnishing), and seasoning. Blitz until smooth and creamy.
- Roll Out and Bake the Puff Pastry: Place a large baking tray in the oven to heat. Roll the puff pastry on baking parchment into a roughly 40 x 30cm rectangle. Score a 2cm border around the edges with a sharp knife. Brush the entire pastry with beaten egg and sprinkle sea salt around the border. Using the parchment, carefully transfer the pastry onto the hot baking tray and bake for 15-20 minutes until golden and puffed up.
- Assemble the Tart: Remove the pastry from the oven and gently press down the middle with the back of a metal spoon to create a well. Let it cool for 5-10 minutes. Spread the whipped feta mixture over the center, then arrange the roasted carrots evenly on top. Drizzle the carrot top pesto over the tart, scatter with parsley leaves and the remaining lemon zest.
- Serve: Cut the tart into slices and serve warm or at room temperature as a flavorful appetizer or light meal.
Notes
- You can substitute walnuts with pine nuts or almonds if preferred.
- For a vegetarian option, ensure the parmesan or hard cheese is vegetarian-friendly or omit it.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure not to over-roast the carrots to avoid drying them out; they should remain tender and caramelized.
- If you don’t have puff pastry, a shortcrust pastry can be used but the texture will differ.
- This tart can be served warm, at room temperature, or chilled; flavors develop beautifully even after resting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted carrot tart, whipped feta tart, vegetarian tart, puff pastry tart, Mediterranean appetizer, carrot pesto recipe
