Baby Carrot Goat Cheese Tart

April 11, 2020

Spring baby carrots are best in this luxurious tart with goat cheese and puff pastry.

Ingredients

10-20baby carrots

8 ounces (1/2 of a pound package)Butter Puff Pastry (available in the freezer section)

3 ouncesTomme or Gruyere cheese, shredded

3green onions, julienned

3 ounceshoney goat cheese

Freshly ground black pepper

Coarse salt

Fresh rosemary sprigs

Preparation

1. Preheat oven to 425F.

2. Cook carrots in boiling water for 3 minutes or until al dente. Drain under cold water (to shock or quit cooking). Unroll puff pastry dough. Place in an 11 x 7-inch removeable bottom tart pan, pressing in bottom and up sides of pan. Sprinkle cheese on bottom of dough. Arrange carrots on top of cheese. Top with strips of green onion. Dollop goat cheese over carrots. Sprinkle with freshly ground pepper and salt. Top with a rosemary sprig, if desired.

3. Bake 35-45 minutes or until browned and puffed. Remove from oven. Cool. Remove sides of tart pan. Serves 8 as an appetizer or 4 as a main dish.