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The Savory Carrot Tart: A Perfect Appetizer for Any Occasion

Why It Works

Roasting the carrots prior to assembling the tart guarantees they are tender and flavorful by the time the dish is ready. Applying egg yolk to the edges of the puff pastry not only enhances the browning but also enriches the taste of the finished crust. This tart is versatile enough to be sliced into tiny bites for hors d’oeuvres or served in larger pieces as a delightful starter.

When hosting gatherings, having a shareable appetizer is essential. While frozen puff pastry items can suffice, a homemade savory tart provides a significantly greater appeal with only a minimal increase in effort. Utilizing a single sheet of store-bought puff pastry, creamy Brie cheese, some roasted carrots, and a tangy honey-mustard drizzle results in an eye-catching and scrumptious dish. This tart is a fantastic option to elevate any event, whether it be an Easter brunch or a picnic lunch.

Although often overlooked, carrots can take center stage in a dish, as demonstrated by our colleague Renu Dhar from Birmingham’s test kitchen. Key techniques unlock the secret to achieving a crispy crust paired with tender carrots.

Why Store-Bought Puff Pastry Is Best

Puff pastry is a type of laminated dough, crafted by repeatedly folding butter within dough until it reaches a delicate thickness. When baked, the steam produced by the melting butter creates a light, flaky pastry, ideal for both sweet and savory fillings. However, creating it from scratch can be labor-intensive, requiring precision in maintaining the right temperature for the butter and dough, making it a challenging endeavor for many.

The solution? Opt for frozen puff pastry, which can be prepared quickly without compromising the quality of the dish. When baked to a golden brown, frozen varieties are fantastic for this recipe, with brands like Dufour and Pepperidge Farm providing excellent options. Ensuring the pastry is baked thoroughly is crucial; underbaked pastry turns out gummy and unappetizing. The key is to cook it until bien cuit, or “well done,” which means baking it long enough to achieve that perfect deep, dark crust.

This recipe surprisingly does not require par-baking the puff pastry. Renu learned that roasting the carrots in advance alleviates any moisture they might otherwise release, helping to keep the crust crisp—a notable advantage over using other vegetables that impart more liquid. Scoring and docking the dough prior to adding toppings allows for even puffing and a flat center, producing a satisfyingly crisp tart.

How to Make a Flavorful Carrot Topping That Won’t Cause a Soggy Crust

The integrity of your tart’s crust hinges on the preparation of both the puff pastry and the carrots. Start by roasting the carrots separately to ensure they are fully cooked before being placed on the tart. If added raw, the carrots may result in a crunchy texture that contrasts undesirably with the soft pastry.

Despite carrots’ relatively low moisture content, pre-roasting removes any excess liquid, preventing the pastry from becoming soggy. Tossing the carrots with oil, garlic powder, and ginger enhances their sweetness, and varying their cut styles can make for an attractive presentation.

When layering ingredients, strategically place the Brie cheese first to create a barrier that wards off moisture. This creamy cheese not only contributes rich flavor but also ensures that the carrots stay in place as they bake. After layering the carrots and drizzling with honey-mustard vinaigrette, the tart comes together beautifully—producing a delightful bite of crispy pastry, soft carrots, and melted cheese.

During baking, checking the underside of the tart is essential to confirm that it remains crisp. If necessary, cover the top loosely with foil and allow it to bake longer to achieve the desired texture. Once done, it’s critical to let the tart cool briefly at room temperature to maintain its structure before cutting.

The Easy Carrot Tart I’m Making This Easter and Beyond

Ingredients:

• 2 pounds medium carrots, peeled and trimmed
• 5 teaspoons olive oil, divided
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon ground ginger, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey, divided
• 1 sheet frozen puff pastry, thawed
• All-purpose flour, for rolling
• 8 ounces double cream Brie cheese, thinly sliced
• 1 large egg yolk, beaten
• Freshly ground black pepper, for serving
• Fresh thyme leaves, for serving

Instructions:

1. Preheat your oven to 400°F (205°C) and adjust the rack to the lower third position. Slice two carrots into rounds and the others lengthwise.
2. On a baking sheet, toss the carrots with oil, salt, garlic powder, and ginger. Arrange in a single layer and roast for about 25 minutes until tender and golden.
3. In a bowl, whisk together vinegar, mustard, honey, remaining garlic, and ginger. Gradually whisk in the remaining oil until emulsified.
4. On a floured surface, roll the puff pastry into a rectangle. Place it on a parchment-lined baking sheet and score a border around the edges, then dock with a fork within the border.
5. Layer Brie within the scored area, add roasted carrots, drizzle with the honey-mustard mixture, and brush the pastry edges with the beaten egg yolk.
6. Bake for 25 to 35 minutes until the cheese melts and the pastry is golden and crisp. Allow to cool for 5 minutes, drizzle with remaining vinaigrette, and garnish before serving.

Special Equipment

Rimmed baking sheets and parchment paper are essential for this recipe.

Make-Ahead and Storage

This tart is best enjoyed immediately after baking, but can be refrigerated for up to three days. To reheat, place on a lined baking sheet covered loosely with foil and warm in a 350°F (175°C) oven until heated throughout.

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