Roasted Carrot, Ricotta & Walnut Puff Pastry Tart

#vegetarian

I’ve always got good ol’ carrots in the fridge. Usually trusty Odd Bunch ones, because a wonky carrot still tastes just as good and ticks the sustainability + budget boxes. They’re one of those dependable vegetables that seem to work with everything. This tart is a lovely way to let them shine: roasted until golden and sweet at the edges, then layered over a creamy, herby mix of ricotta and feta, and finished with crunchy toasted walnuts and a drizzle of honey if you like a little extra magic.

It’s light but satisfying, comes together with minimal fuss, and still feels just a little bit special. Perfect for a spring lunch, a relaxed brunch, or as a light dinner with a simple side salad. Enjoy!

Nutrition Bite

Carrots are loaded with beta-carotene, which the body converts to vitamin A. Vitamin A is a key nutrient for healthy eyes, skin and immune function. Carrots natural sweetness makes them a kid-friendly way to sneak extra goodness into savoury dishes, and roasting them brings out even more flavour.

Ingredients

1 sheet frozen puff pastry, partially thawed
Approx. 340g carrots, peeled and thinly sliced on a diagonal
1½ teaspoons unsalted butter (for walnuts)
1½ teaspoons olive oil (for walnuts)
2 teaspoons unsalted butter (for carrots)
2 teaspoons olive oil (for carrots)
⅓ cup chopped walnuts
¾ cup ricotta cheese
¼ cup crumbled feta cheese
2 garlic cloves, minced
Zest and juice of ½ lemon
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
1–2 tablespoons chopped fresh mint (optional)
Sea salt and cracked pepper
1 egg, plus 1 teaspoon water (for egg wash)
Microgreens or watercress, to serve

Optional drizzle

Warmed honey with a pinch of chilli flakes or lemon zest

Directions

1. Preheat the oven to 200°C
2. In a small frying pan, melt the butter and olive oil over medium heat. Add the walnuts and toast for 2 to 3 minutes, stirring often, until golden and fragrant. Transfer to a bowl and set aside.
3. Toss the carrot slices with the remaining butter and olive oil, season with salt and pepper, and spread on a lined baking tray. Roast for 25 to 30 minutes, flipping once, until tender and starting to caramelise.
4. In a bowl, combine the ricotta and feta. Stir in the garlic, lemon zest and juice, and all the herbs. Season to taste with salt and pepper. Add a little extra olive oil if needed to loosen the texture.
5. Lay the puff pastry sheet onto a lined baking tray. Lightly score a 1 to 2 cm border around the edge with a knife, then prick the centre with a fork. Spread the ricotta mixture evenly within the border.
6. Arrange the roasted carrots over the ricotta base. Brush the pastry edges with egg wash. Bake for 20 to 25 minutes or until the pastry is golden, puffed and crisp.
7.  Let the tart cool slightly. Scatter over the toasted walnuts and garnish with microgreens or watercress. Add a drizzle of honey, if desired. Serve warm or at room temperature.

Download and print the recipe here