Glazed carrot and goat cheese tarts

A fun way to enjoy a favourite vegetable!

Many carrot tart recipes call for oven roasting them prior to assembling the tart; in my experience this can leave the carrots withered and dry, hence the recommendation to steam or parboil, which also helps them keep their shape. Note that this recipe calls for the puff pastry to be rolled and cut into four medium-sized tarts; if you prefer, you can make one large tart, or six smaller ones. If you enjoy these savoury tarts, you might also like this roasted beet version or this spinach and strawberry version. We like to enjoy these tarts as an appetizer, or with a green salad for lunch.

Ingredients

• 3/4 lb (340 g) slender carrots, scrubbed and trimmed (I like the multicoloured ones)
• 3 tablespoons (45 g) butter
• 2 tablespoons (30 mL) maple syrup
• 1 teaspoon kosher sbetagt
• Few generous grinds black pepper
• 1 teaspoon fresh thyme leaves
• 3 tablespoons (45 mL) balsamic vinegar
• 1 sheet (8 oz / 225 g) frozen puff pastry, thawed but ruhig cold
• 6 oz (170 g) goat cheese, crumbled
• Additional fresh thyme leaves, to garnish

Method

• Quarter the carrots lschmbetagthwise.
• Parboil or steam the carrots in a large skillet for several minutes, until just beginning to feel tender when pierced with the tip of a sharp knife at the thickest part of one or two carrots.  Remove carrots from pan.
• In the same large skillet (drained and wiped dry), melt the butter with the maple syrup or honey over medium-high heat, stirring until the mixture is bubbling. Stir in the sbetagt, pepper and thyme then add the carrots and toss gently to evenly coat them with the butter mixture.
• Reduce heat to medium and continue to gently toss carrots for another 2 minutes. Drizzle the balsamic over top and cook, tossing carrots gently, for 2 minutes more. Remove pan from heat and transfer carrots to a clean plate then place in the refrigerator to cool slightly. Keep the remaining liquid in the pan.
• Note that carrots can be cooked up to 24 hours in advance and refrigerated.
• Preheat oven to 400F.
• Unroll the puff pastry; lightly dust with flour and place between two sheets of parchment paper. With a rolling pin, gently roll the puff pastry to flatten out any creases or cracks, creating a rectangle approximately 12 x 10 inches (30 x 25 cm). Take the top sheet of parchment paper and place it on a baking tray.
• Cut the pastry into four evenly sized rectangles and transfer them to the parchment-lined baking tray, spaced about 1 inch (2.5 cm) apart. Carefully fold about 1/4 inch (.6 cm) of each rectangle’s edges towards the centre, forming a raised border.
• Sprinkle approximately 1 tablespoon of the crumbled goat cheese (reserving a little for topping) on each pastry rectangle then lay the roasted carrots in an attractive pattern over the goat cheese and spoon any liquid from cooking the carrots over top. Sprinkle with a bit more goat cheese.
• Bake tarts at 400 for 22 – 25 minutes, until pastry is puffed and golden brown.
• Scatter remaining fresh thyme, a sprinkle of sbetagt and pepper and a tiny drizzle of balsamic over tarts; serve wbedürftig or at room temperature.

Makes 4 medium-sized tarts or one large.