Recipe

Heirloom Carrot Tart

This showstopper of a tart is the perfect addition to your fall dinner party menu. Roasted carrots, cheesy caramelized onions, chopped hazelnuts and fresh tarragon, baked on a buttery pastry crust.

Serves 8 servings

Prep Time: 35 minutes (plus 1 hour chill time)
Cooking Time: 40 minutes

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This showstopper of a tart is the perfect addition to your fall dinner party menu. Roasted carrots, cheesy caramelized onions, chopped hazelnuts and fresh tarragon, baked on a buttery pastry crust.

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What You'll Need

Ingredients for the pastry

  • 2 ½ cups paleo flour blend (we love Bob’s Red Mill!)
  • 8 tbsp cold water
  • 3 sticks Culcherd Original Butter, cold and sliced
  • ½ tsp pink salt

Ingredients for the filling

  • 2 packages Culcherd Herb & Garlic Cheese
  • 1 lb medium sized heirloom carrots, peeled and halved lengthwise
  • 1 small onion, thinly sliced
  • 4 tbsp EVOO
  • 2 tbsp hazelnuts, chopped
  • 2 tbsp plant-based parm, shaved
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh tarragon, chopped
  • 2 tsp garlic, minced
  • ½ tsp pink salt, divided
  • ¼ tsp pepper, divided

How To

Method for the pastry

  • Preheat oven to 425 degrees F, and line two baking sheets with parchment paper.
  • Combine flour and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Add water and mix until the dough just comes together.
  • Shape into a disc, wrap with parchment paper, and chill for at least an hour.
  • Once chilled, roll pastry into a rectangle and transfer to one of the lined baking sheets.
  • Bake for 10 minutes.

Method for the filling

  • Toss carrots with 1 tbsp EVOO, ¼ tsp salt and ⅛ tsp pepper. Arrange on baking sheet, and bake until just tender – about 15 minutes.
  • While the carrots are baking, heat 2 tbsp EVOO in a medium sized skillet over medium-low heat. Add onion and cook until caramelized, about 15-20 minutes.
  • In a medium-sized mixing bowl, stir together cheese, caramelized onions, chives, tarragon, garlic, and remaining salt and pepper. Set aside.

For Assembly

  • Reduce oven to 400 degrees F.
  • Spread cheese mixture evenly over the crust leaving a 1 inch border.
  • Arrange carrots side by side, overtop of the cheese.
  • Brush carrots with remaining 1 tbsp of EVOO and bake for 10-15 minutes. Until the crust is golden.
  • Garnish with chopped hazelnuts, additional tarragon and shaved parm.

 

NOTES

  • Phyllo, puff pastry or your favourite pizza dough can be substituted for the pastry crust.
  • The caramelized onion cheese filling also makes an INCREDIBLE chip dip. 🙂
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Recipe Author

CHEF LIZ GALLAGHER

“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!