Roasting baby carrots brings out their natural sweetness, which pairs perfectly with creamy ricotta, fresh tarragon, and golden puff pastry. Try serving this vegetarian tart at your next summer picnic or al fresco lunch – we bet all your guests will be requesting the recipe! The recipe feeds 4 as a main, or 6 as a starter.
For a more substantial meal, this tart is delicious served alongside some buttered new potatoes, with extra tarragon, and a simple dressed rocket or watercress salad.
Find more of our all-time favourite picnic recipes for the summer season.
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Yields:
4 - 6
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
347
Ingredients
500 g baby new season carrots, trimmed and left unpeeled
1 Tbsp. olive oil
1 Tbsp. fresh tarragon leaves, chopped
320 g pack ready-rolled puff pastry
250 g ricotta
2 tsp. runny honey, plus extra to
serve (optional)
25 g vegetarian Italian-style
hard cheese or pecorino, finely grated, plus extra shavings to serve
A little milk or beaten egg, to brush
1 Tbsp. pumpkin seeds, toasted, to serve
Directions
Step 1Preheat the oven to 200°C (180°C fan) mark 6. Put the carrots in a large roasting tin and drizzle over the oil, toss to coat. Scatter with half of the tarragon and season well. Roast for 20min or until just tender.
Step 2Meanwhile, unroll the sheet of puff pastry on to a baking sheet. Score a 1.5cm (xxin) border around the edge and prick the centre ( the area within the border) all over with a fork. Bake in the oven for 20min, then remove from the oven and gently press down the middle.
Step 3Beat the ricotta with 1tsp of the honey and some seasoning, and mix in the finely grated cheese. Spread out on the base of the pastry case within the border. Arrange the carrots on top quite rustically, drizzle with the remaining honey and season. Brush the pastry border with a little milk.
Step 4Bake in the oven for a further 20min or until the pastry is crisp and cooked through.
Step 5To serve, scatter with pumpkin seeds, shavings of pecorino and the remaining tarragon. Drizzle with more honey, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
