Week 21: Roasted Carrot Tart with Honeyed Ricotta

This tart sounds kinda fancy, but is actually one of the simpler recipes I have made for the blog, largely due to the store-bought puff pastry! I really love that it comes together quickly, uses minimal dishes, and tastes great! The roasting brings out the sweetness of the carrots, which pairs perfectly with the thyme and honey ricotta. You can easily make this with beets or sweet potatoes instead, or make a potato tart and maybe add some goat cheese to the ricotta mixture.

Roasted Carrot Tart with Honeyed Ricotta


  • 4-5 carrots, cut lengthwise in 1/4" slices
  • 1 rectangle of puff pastry
  • 1 475g tub ricotta
  • 2 Tbsp honey
  • 3 Tbsp olive oil, divided
  • 2 tsp thyme leaves + more sprigs for garnishing
  • salt and pepper as needed


  1. Preheat the oven to 425.

  2. Roll out the puff pastry so it's roughly a 10"x14" rectangle. Score a border about 1/2" from the edge around the whole rectangle – this creates the raised edges of the tart. Prick the pastry inside the border with a fork every few inches.Place in the oven and allow to bake for 15 minutes.

  3. Toss the sliced carrots with 1 Tbsp olive oil and slat and pepper. Arrange on a single layer on a sheet pan, and place in the oven on a rack underneath the puff pastry. Bake for 15 minutes.

  4. While everything is in the oven, mix the ricotta, honey, 2 Tbsp olive oil, and thyme into a food processor and blend for a few minutes until creamy.

  5. Remove the puff pastry and spread the ricotta mixture over the entire pastry, excluding the border. Arrange roasted carrots on top in a single layer, and place back in the oven for another 15-20 minutes.

  6. Whatever you do, do not broil – I did thinking I could make the carrots have a bit more colour, and I ended up with a burnt crust! Oops.

  7. Remove from the oven and garnish with extra thyme and a drizzle of honey.