Golden, caramelised carrots take centre stage in this elegant savoury tart, layered with creamy goat’s cheese and a gentle warmth from rose harissa. Baked upside-down until the pastry is crisp and buttery, then turned out to reveal its vibrant, glossy top, it feels special without being fussy. It’s simple to make, perfect for summer tables, and a great vegetarian centrepiece that’s full of flavour and colour.
INGREDIENTS: (Serves 4)
1 roll of puff pastry (chilled)
300g of sweet small carrots/rainbow carrots - halved lengthways
Zest of 1 lemon (optional)
4 large gloves of garlic - finely sliced
150g mature goats cheese - cut into small pieces
2 tablespoons of maple syrup
6 sprigs of thyme - 3 left whole, 3 leaves stripped
30g unsalted butter
2 tablespoons of rose harissa paste
2 tablespoons of olive oil
1 teaspoon of sea salt
Black pepper to taste
Method
Preheat the oven to 220°C.
Measure your ovenproof pan and cut the puff pastry into a circle roughly 1cm larger than the pan. Spread a thin layer of rose harissa over the pastry, then place in the fridge to chill.
Slice the carrots lengthways, trimming about a third of them slightly shorter so they’ll fit neatly later. In a bowl, toss the carrots with half of the olive oil, half of the maple syrup, thyme leaves, salt, and pepper. Spread onto a baking tray and roast for 15–20 minutes, until just tender. Set aside.
Meanwhile, heat the remaining olive oil in your ovenproof pan over medium heat. Add the garlic and cook gently until lightly golden. Stir in the lemon zest and cook for a further 30 seconds, then remove from the heat and mix this into the roasted carrots.
Return the pan to the heat and add the butter along with the remaining maple syrup. Allow it to melt, bubble, and darken slightly into a light caramel, then turn off the heat.
Lay 3 sprigs of thyme directly into the pan. Arrange the carrots neatly, cut-side up, in a circular pattern, using the shorter pieces to fill the centre. Crumble over two-thirds of the goat’s cheese, tucking it into the gaps between the carrots.
Take the chilled pastry and place it over the carrots, harissa-side down. Gently tuck the edges in around the filling and prick the surface lightly with a fork.
Bake for 20–25 minutes, or until the pastry is puffed and deeply golden.
Allow to rest for 1 minute, then carefully loosen the edges and invert onto a serving board or plate. Finish by scattering over the remaining goat’s cheese and serve warm.
Watch Chef Emily make it Here