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.
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. 🙂
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!
