Rainbow Carrot Tart with Goat Cheese & Hot Honey
Cooking Times
Ingredients
- 1lb. Cal-Organic Rainbow Bunch Carrots
- 1 shallot, peeled and halved
- 3 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 (8.65 oz) packaged puffed pastry, thawed
- 4 oz goat cheese, room temperature
- 4 oz cream cheese, room temperature
- 2 tbsp chopped Cal-Organic Italian Parsley
- 2 tbsp chopped Cal-Organic Dill
- Hot honey, for drizzling
Directions
1. Wash and scrub the carrots clean. Then, slice in half lengthwise.
2. Preheat the oven to 400 degrees fahrenheit. Line two baking sheets with parchment.
3. Place the carrots, peeled/halved shallot, and unpeeled garlic cloves on one of the baking sheets. Drizzle 2 tbsp olive oil over the vegetables. Sprinkle the salt, black pepper, dried thyme, and red pepper flakes on top. Toss everything together to evenly coat it. Roast for 20 minutes, or until the vegetables begin to soften and brown. Remove from the oven and let cool slightly.
4. While the carrots are roasting, roll out the puff pastry on a lightly floured work surface to a 12-inch by 9-inch rectangle, then place it on the second baking sheet. Brush the puff pastry with the remaining 1 tbsp olive oil. Once the vegetables are cooked and slightly cooled, peel and crush the garlic in a bowl. Add the goat cheese and cream cheese. Mix together until completely combined.
5. Spread the cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Arrange the carrots and shallots lengthwise on top of the cheese mixture. Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle parsley, dill, and hot honey on top. Enjoy!