Carrot Tart

With just one sheet of puff pastry, creamy cheese, and a few roasted carrots, this carrot tart will be a colorful and delicious addition to your Easter brunch menu. This recipe showcases carrots—a year-round staple—that shine their brightest during the spring when they're most tender. Roasted with a little bit of olive oil, salt, and pepper, naturally sweet carrots balance the spicy garlic and herb cheese in this tart made with buttery, flaky puff pastry. Cut it into small rectangles to serve as an appetizer, or double the recipe and serve generous slices as the main dish of your vegetarian Easter menu.

Should I peel my carrots before roasting?

Peeling is an easy way to remove the outermost layer of the carrot, which can trap small particles of dirt. That said, this outer layer is entirely edible. Give the carrots a good scrub with the abrasive side of a clean sponge and leave the peeler in the drawer, if you like.

Should I cover my vegetables when roasting?

It's best not to cover vegetables when roasting. The goal of roasting a vegetable is to caramelize the surface and therefore pick up color and flavor. Because vegetables are largely made up of water, when they're heated, they release a lot of steam. Covering vegetables during roasting traps this steam and prevents caramelization from occurring.

Do multi-colored carrots taste different than orange carrots?

Multi-colored carrots can have very subtle differences in texture and flavor, but generally, a purple carrot will taste and cook very similarly to an orange carrot! Multi-colored carrots definitely bring a pop of color to a dish. But don't worry if you can't find multi-colored carrots; regular orange carrots will work just fine in this recipe.