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Roasted carrot and cheese tart recipe

Roasted carrot and cheese tart recipe

8 ratings

Sweet roasted carrots and tangy salad cheese top this tart for a dinner that's made for enjoying in the sun. Serve with a side of buttery new potatoes and fresh greens for a colourful, satisfying dish. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 760 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 650g carrots, scrubbed and quartered lengthways
  • 2 tbsp olive oil
  • 100g salad cheese, crumbled
  • 150g 50% less fat crème fraîche
  • 1 garlic clove, crushed
  • 10g fresh parsley, finely chopped
  • 375g pack lighter puff pastry
  • 600g new potatoes, halved if large
  • 250g fresh greens, washed, thick stems discarded, leaves shredded
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    3185kj
    760kcal
    38%
  • Fat

    35g 50%
  • Saturates

    17g 83%
  • Sugars

    21g 23%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 90.1g Protein 18.2g Fibre 12.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the carrots with the oil in a roasting tin in a single layer, season, then roast for 15 mins.

  2. Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.

  3. Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Bake for 20-25 mins until the pastry is golden and puffed, and dry and crisp underneath if you lift up a corner.

  4. Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender. Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens.

Cook's tip: This is great for picnics – just slice, wrap and pop into your cool bag.

Freezing and defrosting guidelines

Freeze tart only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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