This beautiful carrot rose tart is an elegant way to present vegetables at brunch or dinner.
I wish I had something romantic to say to you about this tart, but the fact is I don’t. Sometimes tarts are just tarts, despite how it had been sitting in my mind for a while, waiting for the time I’d finally be able to get three colors of carrots at the market.
Sometimes you just need to create something methodical like this, spending time peeling carrots and wrapping their resultant strips around themselves. All the better if you can do it in a quiet house, although my house was anything but quiet while this was happening.
It’s OK, though. If I can lose myself within the task of creating something, so can you. I may not have the patience I need to have with my kids most days, but I can recapture that in making recipes, even when I know those same kids will prefer other foods.
This carrot rose tart was born after seeing similar tarts created out of apples. Although apples have that beautiful curve that lends to a more rose-y shape, the carrot strips are easy to work with. Carrots deserve to be celebrated. I mean, everyone likes carrots, but no one really says, “Ooh, I could really go for a carrot right now.” Not really fair to carrots is it?
The crust is filled with an herbed neufchâtel cheese, then topped with the carrots. The carrots retain some of their crispness, so this tart reminds me of the garden veggie “pizzas” my mother and I used to eat a lot of when I was a teen.
Although forming the carrot roses does take some time, it’s fairly methodical work. You don’t need to use multiple varieties of carrots for this, if you can’t find them; it just makes the final product prettier. My favorite are the purple carrots, which have orange insides and create the most lovely strips.
Carrot Rose Tart
- 1 1/4 cup all-purpose flour
- 1 teaspoon thyme
- 3/4 teaspoon salt , divided
- 8 tablespoons cold butter , cut into chunks
- 3-4 tablespoons ice water
- 1 pound carrots
- 8 ounces neufchâtel cheese , softened
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1/4 teaspoon cracked pepper
- 1 tablespoon olive oil
- Preheat oven to 375°F.
- In a food processor, pulse together flour, thyme, and 1/4 teaspoon salt. Pulse in butter until mixture is crumbly, then pour water in through the tube, 1 tablespoon at a time, and pulse until a cohesive dough forms.
- Press dough into a tart pan, trim edges, and put into the freezer.
- Wash carrots and cut long strips using a vegetable peeler. They do not need to be evenly sized; irregularity will make the carrots look more rose-like.
- In a small bowl mix together cheese, chives, parsley, 1/2 teaspoon salt, and pepper.
- Remove tart from the freezer and spread cheese mixture into the crust.
- To form the carrot roses, roll up a strip of carrot, then roll another strip around it. Continue until you have the desired size, then gently press carrot rose into the cheese so it retains shape.
- Continue until tart is filled.
- Drizzle olive oil over the top of the tart and bake for 25-30 minutes.
More tart recipes you might like:
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