Traditional recipes

Carrot Tart with Ricotta and Herbs

Carrot Tart with Ricotta and Herbs

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.


  • Kosher salt and freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 1 small onion, thinly sliced
  • 4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
  • 1 package frozen puff pastry, thawed
  • 1 large egg, beaten to blend
  • ¼ cup coarsely chopped fresh chives
  • 2 tablespoons small dill sprigs

Recipe Preparation

  • Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

  • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.

  • Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.

  • Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.

  • Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.

  • Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 510 Fat (g) 38 Saturated Fat (g) 13 Cholesterol (mg) 65 Carbohydrates (g) 30 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 220Reviews SectionAfter reading the reviews, I made the following modifications:- adjusted quantities so that I didn’t have too much for one 12x12 pastry square- used about 1.25 cups of ricotta, whipped with whipping cream, garlic infused EVOO, and rosemary- sautéed the onions, added garlic, then carrots and mushrooms.I would make this again for sure, but you definitely have to kick it up a notch from the original recipe.AnonymousEdmonton05/29/20I just made this recipe for Easter and it complemented all our other dishes wonderfully. My family absolutely loved it. I also had the same problem as another user with the packages of puff pastry. I ended up using 1 and 1/2 sheets which worked pretty well except it was a little hard to transfer onto the serving dish after baking. Overall I really liked this recipe, but I think it might need some garlic or something to elevate it just a tad.Yes, this was good. It was beautiful to look at and the puff pastry made it very special to eat. Light and airy. I have a few comments, though. The recipe says 1 package of puff pastry. I used Pepperidge Farms brand and the package contains two squares of puff pastry. One square was too small for all of the toppings. I used 2/3 of the 2nd square to make a rectangle shape and that worked well. The ricotta cream was so creamy, but a bit plain in flavor. I might add some garlic next time. I also added 4 oz of fresh mushrooms sauteed with the carrots, as one reviewer suggested. The herbs are magnificent on this recipe, too.Lauren BOverland Park, KS04/13/20This is a go-to recipe I take to parties and prepare for home dinner parties. Looks beautiful. Tastes yummy and is always a hit. Easy to prepare and is great room temp the next day. I have sometimes added mushrooms to add more taste. Highly recommend.AnonymousLos Angeles01/02/19I made this tart for Mother's Day. Not only was it simple, it was also delicious! The caramelized onions (I used Vidalia) & carrots were a nice balance to the creamy ricotta, & the dill gave it a fresh, spring time flavor. It was good warm, and also cold the next day. Just be sure to check the tart early, as my phyllo dough got a bit browner than desired in the minimum suggested baking time. I will definitely make this again!Julez70Indianapolis05/21/18Not very good. This was tasteles. I think the recipe needs some work

Roasted carrot, ricotta and herb tart

Flour, for dusting
1 x 320g sheet of frozen puff pastry, thawed
350g thin carrots, scrubbed and sliced lengthwise into ½ cm-thick pieces
1 tbsp extra-virgin olive oil, plus extra to serve
Salt and black pepper
180g ricotta
1 tbsp fresh thyme leaves
100g feta, crumbled
2 garlic cloves, crushed

To serve:
Handful of fresh herbs, chopped (try parsley, chervil or tarragon, or a mixture)

  1. Preheat the oven to 220 ̊C/200 ̊C fan/ gas mark 7. Line a large baking tray with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry and place on the prepared baking tray.
  3. Using a small knife, lightly score a border around 1cm in from the edge of the of pastry, being careful not to cut all the way through. Use a fork to prick the pastry all over inside the border. Bake for 20 minutes until lightly golden, rotating the tray halfway through. Remove and allow to cool slightly.
  4. Meanwhile, place the carrots on a baking tray and toss with the olive oil. Season generously with salt and pepper, then spread out into a single layer. Roast the carrots for 15-20 minutes until the edges are golden brown but the carrots still retain their crunch.
  5. In a food processor, whizz together the ricotta, thyme, feta and garlic until smooth. Season with salt and pepper.
  6. Spread the ricotta mixture over the puff pastry sheet, leaving the border empty. Arrange the carrots in a neat single layer on top. Bake for 15-20 minutes until the carrots are tender and the edges of the ricotta are golden brown.
  7. Serve warm or at room temperature. Drizzle with some extra-virgin olive oil and scatter with fresh herbs to serve.

Per serving 426kcals, 28.6g fat (9.5g saturated), 32.6g carbs (4.1g sugars), 10.3g protein, 2.4g fibre, 0.424g sodium

How to Make It

Preheat oven to 450°F. Heat 2 teaspoons of the oil in a large skillet over medium-high. Add onion, and cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium-low, and continue to cook, stirring occasionally, until caramelized, 15 to 20 minutes. Transfer to a medium bowl to cool completely, about 15 minutes.

Meanwhile, toss together carrots, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until just tender and lightly charred, about 15 minutes

Place 1 phyllo sheet on a baking sheet lined with parchment paper. (Cover remaining phyllo sheets with a damp towel to keep them from drying out.) Lightly brush phyllo sheet with some of the oil, and top with another phyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 teaspoon oil to brush on carrots.

Remove carrots from oven, and reduce oven temperature to 400°F. Add ricotta, chives, tarragon, garlic, 1/2 teaspoon of the salt, and remaining 1/8 teaspoon pepper to caramelized onions stir to combine. Spread ricotta mixture on phyllo stack, leaving a 1/2-inch border. Arrange carrots, cut side up and side-by-side, over ricotta mixture. Brush carrots with remaining 1 teaspoon oil. Bake at 400°F until phyllo is browned and crisp, about 20 minutes. Sprinkle with remaining 1/4 teaspoon salt top with shaved cheese, hazelnuts, and tarragon leaves.

How to Make this Recipe

Plan in advance to make the dough so it has time to chill. Or buy pre-made dough I won&rsquot tell. But you&rsquoll miss out on having cumin and pepper flakes in it, which looks at tastes amazing! Shave your carrots. It&rsquos a small labor of love and I think of this time as meditating. I actually thought I sucked at mediating but then I just realized I&rsquom more of a movement meditating gal, cause what I actually suck at is sitting still. So, I use the mindless tasks in the kitchen, like shredding my carrots, as a kinda movement meditation situation. Anyhow this tart works just as well if ya meditate or not whole shaving your carrots. Place all the ricotta mixture ingredients in the food processor to blend (or use lots of elbow grease if you don&rsquot have one). Par-bake dough. Spread ricotta mixture over it. Add carrots. This is the part where ya get to be a carrot artist if you&rsquod so like (which I like a lot. ). Want an ombre situating? A color block situation? A mix-all-the-colors-together situation? You decide! Bake. Sprinkle with herbs and flaky sea salt. Enjoy!

I LOVE my colors of carrots.

But please note that this tart will obvi work with just 1 color of carrot too. Supposedly there&rsquos a slight subtle variation in the flavors of different carrot colors but my carrot palate is not developed enough to taste it. It&rsquos def more of an aesthetic thang for me. I derive LOTS of joy from the shaved rainbow carrot situation of this tart!

Cooks Tips:

  • This tart is best served fresh & warm.
  • Use that elbow grease and really squeeze that water out of the spinach.
  • The filling will be much easier to whisk together if the goat cheese is room temp.
  • Get creative, have fun, and play around with other root veggie toppings!
  • If you&rsquore looking to do some prep work in advance, roast the carrots up to 2 days ahead and whisk the filling ingredients up to 7 hours in advance, then the tart will be a breeze to assemble on the spot!

If you enjoyed this savory tart and want more, I have more savory tart options for ya! Please check out my Root Veggie Tarte Tatin and my Cauliflower Tart.

Have ya tried this recipe? I&rsquod love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

I have wayyyyyy to much fun decorating the carrot toppings on this tart every time I make it and hope you do too.

Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • ½ cup panko bread crumbs
  • 1 tablespoon olive oil, or as needed
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese
  • 2 large eggs
  • ¼ cup chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch ground nutmeg
  • 1 ½ cups ricotta cheese
  • 1 ounce finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon olive oil, or to taste

Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.

Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.

Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg stir to combine.

Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.

Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle remove springform pan ring.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.

Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Hello and welcome to tastebotanical. My name is Joanna and I am an enthusiastic home cook based in the Cotswolds in south-west England. I make quick and simple, no-fuss, cooked-from-scratch recipes for my family. Most of my recipes are pretty healthy but with a few treats. I love using local produce, fresh herbs and the odd edible flower! About

Carrot Tart with Honey, Thyme & Feta

2 sheets flaky puff pastry
1 bunch So Sweet bunched carrots
Olive oil
2 tablespoons honey
Salt and pepper
200g ricotta
1 egg
100g feta
2 cloves garlic
5 sprigs of thyme
1 tablespoon chives, chopped
¼ red onion, sliced thinly
Flour for dusting

Garnish – micro herbs and olive oil


2. Roast your carrots, by scrubbing them, and peeling if needed. Slice the larger ones through the middle lengthwise.

3. In a roasting dish add carrots, a teaspoon of olive oil, honey, the leaves of ½ the thyme and seasoning.

4. Toss and roast in the oven until tender, turning over halfway through, the cool completely.

5. To prepare the pastry tart, sprinkle some flour on a bench, and overlap the pastry edges over each other by 1-2cm in the middle and seal using a rolling pin. Slice a little pastry off the top to make it into a rectangle and make sure the pastry will fit the carrots nicely, allowing for the edges as well.

6. Place the pastry on a lined baking tray and with a knife score a 1cm border, making sure not to go right through the pastry. Prick the middle of the pastry quite a few times with a fork so it doesn’t puff up when cooking. Bake for 10-20 mins until lightly golden on the edges.

7. Red onions – you can slice these and pop them in the oven with a little oil to roast to take the edge off. OR just slice very thinly and get ready to add on top of the filling (without cooking).

8. Make the filling by mixing the ricotta, chives, thyme, garlic, egg, generous pinch of salt and pepper and feta together. Reserve a little feta and thyme to sprinkle on top before cooking.

9. Spread the filling inside the border, top with onion, lay over the carrots and sprinkle with the extra thyme and feta.

10. Bake for 15-20 mins until golden. Top with micro herbs and a drizzle of olive oil and serve with a large salad and new potatoes.

Zucchini, ‘ricotta’ and herb vegan tart

Yes, the humble but not remotely humble zucchini and herb tart is back. The original version, which nearly cost me a finger (thanks to some mandoline naivety) but gained me a whole bunch of Pinterest interest, was made with ricotta, butter and eggs. This version? Tofu.

Before you rapidly click away, please! Let me explain! Let me start with the most important of my desperate excuses – tofu is essentially flavourless (don’t shake your head at me) vegan, FODMAP friendly, dairy free, and the perfect texture, give or take a few additions, to emulate ricotta. Tthe consistency of it is arguably even better to get right than a store bought ricotta (why is ricotta in a tub so runny?)

Now that you’ve read this far, I’ll let you in on a little secret: I don’t have any extra desperate excuses. Those are all I have. Let me just say, though, that this tart tastes pretty much exactly the same to me, minus any dairy or animal products. I consider that a win. HOWEVER, if you’ve really got your heart set on the non vegan version, you can find it here.

Maple-glazed Carrot Phyllo Tart

There's something so satisfying about savoury tarts. Requiring only very little effort, this maple-glazed carrot phyllo tart is definitely one of my favourite recipes to make when hosting a party.

A large savoury tart is easy to put together in minutes and can feed up to 8-10 people, making it a perfect appetizer for the upcoming Christmas holiday parties.

Preparing this maple-glazed carrot phyllo tart is a total breeze and takes just 20 mins start to finish.

Even better, you only need 8 simple ingredients including:

The best part of this pretty-looking tart is that you can easily customize it with your favourite carrots, crust or cheese.

I was lucky enough to find a great variety of rainbow carrots at the market, but if you have a hard time looking for purple or red carrots, just go with regular orange ones.

o matter the colour, carrots are all delicious and packed with healthy benefits, including loads of vitamins and antioxidants.

I love using phyllo pastry, it gives a nice crunchy texture to every recipe, whilst being very light and airy.

Plus, it bakes so much faster than traditional shortcrust or puff pastry.

Of course, it's preferable to make your own phyllo , especially because you can adapt it to your dietary requirements (e.g. gluten-free). But otherwise, you can always cheat and use a pre-made good-quality phyllo pastry.

Just make sure the ingredients list doesn't include any nasty additives.

The filling is my go-to herby ricotta. It’s creamy, aromatic, herby and so delicious.

A spoon (or two) of homemade pesto adds extra vibrant and refreshing flavours.

For a different taste, you can easily swap ricotta for goat cheese, or mix together the two kinds of cheese.

Same goes for to pesto, as much as I like the traditional basil version, you can easily opt for rocket, broccoli or red pepper pesto, just to name a few.

How To Make Carrot Phyllo Tart

To make this mouthwatering and light maple-glazed carrot phyllo tart, you don't need any particular equipment or skills. Just 20 mins of your time and 8 main ingredients.

Start with the phyllo sheets, three will be more than enough. Lightly brush each sheet with a little extra virgin olive oil, then use to line your tart tin, overlapping the sheets.

When you get to the final layer, fill the base with ricotta & pesto mixture, then brush with some more olive oil and scrunch the edges together to create a nice border.

Now, my favourite part, making those cute carrot roses.

Using a mandoline or vegetable peeler, make long thin ribbon slices of carrots. Then form a tiny flower in your hands, by rolling one carrot ribbon over another, until you get a pretty rose.

Arrange the carrot flowers over your phyllo tart, and brush with a delicate glaze made with extra-virgin olive oil + maple syrup + thyme leaves.

Sprinkle with sea salt flakes and your tart is ready to hit the oven.

While it bakes, the carrots get gently caramelized and the maple syrup adds a silky glaze and a rich, terrific flavour.

Bake for about 15 mins, until crispy and golden brown, then allow to slightly cool before serving.

I like to make the tart ahead of time and then keep it warm in a low oven until ready to serve.

This maple-glazed carrot phyllo tart is by far one of my favorite savory tarts ever.

It's quick and totally easy to make, conveniently vegetarian and absolutely gorgeous!

It will totally be the star of your holiday table, whether you're looking for a showstopping dish to serve on Christmas or New year's Eve parties.

I hope you guys will give this colourful carrot tart a try.

If you do, please leave a comment below and let me know how you liked it! Even better, snap a picture, tag it #thepetitecook and share it on Instagram! I can’t wait to see all your festive creations :).