Indulge in a savory roasted carrot tart layered with herbed goat cheese all encased in flaky puff pastry Perfect for any gathering or dinner

Scale

1 sheet Puff Pastry

4 medium Carrots, peeled and sliced

2 tablespoons Olive Oil

4 ounces Goat Cheese

1 tablespoon Fresh Herbs (e.g., thyme, rosemary), chopped

1 Egg, beaten

Salt and Pepper to taste

1 teaspoon Cumin (optional)

Chili Flakes (optional)

1 medium Caramelized Onion (optional)

Fresh Parsley or Basil (for garnish)

Toasted Pine Nuts (for garnish)

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Preheat your oven to 400°F (200°C).

In a bowl, toss the sliced carrots with olive oil, salt, and pepper until well coated. Spread them on a baking sheet in a single layer.

Roast in the preheated oven for about 25-30 minutes until tender and caramelized, turning once halfway through.

Roll out the puff pastry on a floured surface to fit your tart pan or baking dish.

Fit the pastry into the greased tart pan, making sure to press it into the corners. Trim any excess pastry.

In a bowl, combine the goat cheese and chopped herbs. Mix until smooth and spread this mixture over the bottom of the pastry.

Once the carrots are done roasting, arrange them on top of the goat cheese layer.

Brush the edges of the pastry with the beaten egg for a golden finish.

Bake for 20-25 minutes, or until the pastry is golden and crispy.

Remove from the oven, let it cool slightly, and garnish with fresh herbs or toasted pine nuts before serving.