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Roasted Carrot Tart with Carrot-Green Pesto

  • 1 h
  • 1 h 15 m
Breana Killeen
“In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.”


    • 10 medium carrots with greens, preferably multicolored (about 1 pound)
    • 6 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • ¼ cup chopped fresh dill, plus more for garnish
    • ¼ cup chopped fresh tarragon, plus more for garnish
    • ¼ cup grated Parmesan cheese
    • 2 tablespoons slivered almonds, toasted
    • 1 clove garlic
    • 1 sheet frozen puff pastry (about 8½ ounces), thawed
    • 6 tablespoons whole-milk ricotta
    • 1 tablespoon minced shallot


  • 1 Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
  • 2 Cut greens off carrots if still attached; reserve. Halve the carrots lengthwise and toss with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
  • 3 Meanwhile, place 1 cup of the reserved carrot greens, dill, tarragon, Parmesan, almonds, garlic and the remaining ¼ teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined. Set aside.
  • 4 Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a ½-inch border all around the edge of the pastry. Prick with a fork everywhere but the border. Bake until puffy and lightly browned, 10 to 12 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
  • 5 Combine ricotta and shallot in a small bowl. Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it. Arrange the roasted carrots in a single layer on the pesto.
  • 6 Bake the tart until the crust is golden brown, 15 to 20 minutes. While still warm, brush the carrots with 1 tablespoon of the pesto (reserve the remaining pesto for another use). Garnish with more carrot greens, dill and tarragon, if desired.
  • To make ahead: Refrigerate pesto (Step 3) for up to 5 days or freeze for up to 3 months.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019