Carrot Tart

Carrots, Orange and Ricotta

I came up with the idea for this Carrot Tart with Orange and Ricotta on a particularly grey and rainy February day. I felt that I needed to make something that would bring a burst of colour and flavour into my life – and that is exactly what this Tart does. It uses ingredients found in the winter – carrots, orange, coriander – to liven up both your taste-buds and your table!

I love the natural sweetness of carrots, which is enhanced by sharp, citrus flavours. In this recipe I use the zest and juice of orange to bring out the sweet, earthy flavour of the carrots. The carrots are set on a pillow of creamy ricotta, flavoured with orange zest and coriander which adds a mouth-filling creaminess as a counterpoint to the sweet and sharp topping. Lemon is also a great flavour-enhancer for carrots as in Spiced Carrots with Honey and Lemon. If you like the flavour combinations in this Carrot Tart, I strongly recommend it.

As I felt a need to banish the greyness of February when I was making this recipe, I chose “heritage carrots” from my local greengrocer. You can make this Carrot Tart with any type of carrots. However, I would recommend buying the ones with the green fronds still attached as you know they are fresh and they generally have a lot more flavour. Carrots in a range of colours are now quite widely available and combining red, yellow and purple with orange will make your tart look particularly beautiful.

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Carrot Tart with Orange

Carrot Tart

  • Author: Tastebotanical

Description

This Carrot Tart will bring zest to your taste-buds and your table.  Beautiful, sweet, earthy carrots, flavoured with orange and coriander, set in creamy ricotta on a crisp pastry base will brighten up those grey winter days!


Scale

Ingredients

  • 320 g frozen puff pastry
  • 1 egg
  • 150 g carrots
  • Salt and pepper
  • 125 g ricotta
  • 50 g feta cheese
  • 1 orange
  • Small bunch of fresh coriander (finely chopped)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar

Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Roll the frozen pasty into square or rectangle.  Using a sharp knife, cut it into four evenly sized squares or rectangles.    Cut a 1 cm strip of pastry around the edge of each of the squares or rectangles.  
  3. Break and whisk the egg.  Using a pastry brush, paint the beaten egg around the edge of each square or rectangle.   Place the strips of pastry around the edge of each square or rectangle.  These will form the “walls” around each of your tarts.
  4. Put the pastry squares or rectangles onto a baking sheet.
  5. Prepare the carrots either by peeling them or scrubbing them to remove any dirt.  If they are large, cut each one in half lengthwise.   Place the prepared carrots in a saucepan of boiling salted water and simmer for around 10 minutes.  You want them to be slightly softened but not fully cooked.  Remove the carrots from the saucepan and run under cold water to cool them enough so they can be easily handled.
  6. While the carrots are cooking, mash together the ricotta and feta in a medium-sized bowl.  Add the grated zest of the orange and the finely chopped coriander.  Season with salt and pepper to taste.
  7. Spread the cheese mixture onto each of your four pastry squares or rectangles.
  8. Arrange the carrots on top of the cheese mixture on each of the four pastry squares or rectangles.
  9. Put the tarts into the oven and cook for about 15 minutes until the pastry is crisp and golden.
  10.  While the tarts are cooking, put the juice of your orange, sugar and balsamic vinegar in a small pan.   Cook gently uncovered until the liquid has reduced by half.   This will form a glaze for the tarts which will add flavour and also give them an attractive sheen!
  11. When the tarts are cooked, remove them from the oven and paint the glaze over the carrot topping.
  12.  The tarts can be eaten either hot or cold.  If you are planning to eat them cold, place on a baking rack to cool so that the pastry remains crisp.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Beetroot Tart

Beetroot Tart

This Beetroot Tart has a lovely sweet and savoury taste and a fantastic dark carmine-pink colour if made with red beetroot.   You can also make it with golden beetroot or, if you want a particularly spectacular effect, with a mixture of the two in contrasting stripes!

I find this Beetroot Tart to be a very versatile autumn or winter dish.  It can be made ahead and can be eaten either hot or at room temperature.   It makes a good vegetarian main course and, because it is so flavourful,  needs only simple accompaniments such as a green salad and some buttery boiled potatoes.

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Other beetroot recipes

I love the sweet, earthy taste of roasted beetroot and the fantastic rich carmine pink colour that it brings to every dish in which it is included.   The flavour is autumn on a  plate and the colour cheers me up as days are getting cooler and I know winter is on its way.

Some of my favourite recipes include a very quick and salad, Raw Beetroot and Carrot Salad with Citrus Dressing and a Middle Eastern-inspired Roasted Beetroot Salad with Yogurt and Tahini which is a bit more substantial. I also have a fantastic recipe for a vegan Beetroot Soup with Coconut.

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Here are some of my favourites.

Loved this recipe? Checkout the Recipe Index.

Beetroot Tart

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Beetroot tart

Beetroot Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Beetroot Tart has a great sweet and savoury taste and makes a fantastic autumn vegetarian lunch or supper.  As with all beetroot dishes, it also has an amazing dark carmine-pink colour.


Scale

Ingredients

For the pastry

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • A little water

For the filling

  • 4 medium beetroot
  • 25 g butter and 1 teaspoon oil
  • 2 onions
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 eggs
  • 150 ml double cream
  • Freshly grated nutmeg

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.
  3. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Remove the leaves from your sprigs of fresh thyme and add to the mixture (or add one teaspoon of dried thyme). Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  4. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 15  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  5. Heat the butter and oil in a large frying pan.   Peel and chop the onions, season with salt and pepper and cook gently for around 15 minutes until soft and translucent.
  6. Remove the leaves from your sprigs of fresh thyme (or one teaspoon of dried thyme) and add to the pan.
  7. Coarsely grate the roasted, peeled beetroot and add to the pan together with the vinegar and the sugar.    Cook the mixture gently for a further 10 minutes.
  8. Remove the onion and beetroot mixture from the pan and spoon it into your pastry case.
  9. Beat the eggs and add the cream and grated nutmeg.   Pour into the pastry case.
  10. Place the tart in your oven and bake for 35 minutes.

Notes

This tart can be eaten hot or at room temperature.

You can make this tart with golden beetroot instead of red beetroot or with a mix of both in dramatic contrasting stripes if you wish!

Keywords: beetroot, tart, vegetarian

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Garlic Tart

Garlic Tart

This is a truly garlicky Garlic Tart!   Garlic haters, step away now as this is a celebration of garlicky delights.    I came up with this recipe because I wanted a tart where garlic was truly the star of the show.  It includes caramelised garlic cloves and  a savoury garlic-flavoured custard.  Although it does include cheese, its flavour is a background note.  Toasted pine-nuts are included on top to add a bit of crunch texture.

You can eat this tart at room temperature or hot from the oven. Have it for a simple supper or lunch. It is also great for picnics, buffets and lunch-boxes. You can make it ahead of time which makes it very convenient when you are entertaining.

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What you need to know about this recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. So, if you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 15 minutes before you add the filling (step 3). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • It is really garlicky! It uses three bulbs – yes, bulbs, not cloves – of garlic. This sounds like a lot of garlic. Actually, it is a lot of garlic! However, the cloves are blanched and then caramelised before being cooked in the tart. You end up with a rich, mellow garlic flavour which is not overpowering.

Loved this recipe? Checkout the Recipe Index.

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Garlic Tart recipe

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Garlic Tart

Garlic Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 8 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Garlic Tart contains caramelised garlic cloves set in a savoury garlic-flavoured custard in a crisp pasty case and is topped with toasted pinenuts.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (4 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 bulbs garlic (Note: bulbs not cloves – you need a lot of garlic for this recipe!)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon balasamic vinegar
  • 1 tablespoon brown sugar
  • 3 eggs
  • 75 g (3 oz) strong cheddar or another hard cheese
  • 200 ml (7 fl oz) cream
  • 1 tablespoon of pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Separate your garlic bulbs into individual cloves. You do not need to peel them at this stage.  Take two cloves of garlic from one of your bulbs and set aside (See step 7).
  5. Place the remaining cloves in a pan of boiling water. Boil for 3 mins.  Remove the cloves and allow to cool for a few minutes.  Remove the skins.
  6. Heat the olive oil in a small frying pan. Add the skinned garlic cloves.  Season with salt and pepper and fry for 5 minutes until soft and golden.   Then add the balsamic vinegar and brown sugar and cook gently for a further 2 minutes until brown and sticky.
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.  Peel and crush the two reserved garlic cloves and add to the mixture.
  8. Now place the caramelised garlic cloves in your pastry case.  Pour the egg mixture over them.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.   At the end of this time, scatter the pinenuts on the top of the tart and cook for a further 5 minutes.
  10. The tart can be eaten hot, room temperature or cold.

Keywords: garlic tart, garlic, vegetarian

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Smoked Salmon Tart with Prawns

Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Smoked Salmon Tart with Prawns

This Smoked Salmon Tart with Prawns is one of my favourite recipes.  It is so quick and easy it is the perfect after-work supper.  If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.

The inclusion of  smoked salmon and prawns  also gives this tart seem a bit special and luxurious.  This makes it also good for a dinner party or a fancy picnic.  Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart.   I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.

I make a lot of savoury tarts as they can be made ahead of time so are great in all kinds of situations –  family suppers, dinner parties, cold buffets or picnics – and are good either hot, warm or cold .  If you like this recipe, you may also like some of my other recipes such as Crab and Prawn Tart with Chilli and CorianderCaramelised Onion Tart, Tomato TartButternut Squash Tart or  Herb Tartlets.

Smoked Salmon Tart with Prawns

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Smoked Salmon Tart, Smoked Salmon Quiche

Smoked Salmon Tart with Prawns

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious!  If you don’t want to make your own pastry, you can use ready-made which will make it even easier.  Smoked salmon trimmings are used to keep the cost down.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 eggs
  • 200 ml double cream
  • Salt and pepper
  • Half a teaspoon cayenne
  • A little grated nutmeg
  • 100 g smoked salmon trimmings
  • 150 g raw peeled prawns

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Crack the eggs into a mixing bowl, add the cream, and beat until combined.   Season with salt and pepper – you will not need much salt as the smoked salmon is very salty.  Add the cayenne and nutmeg.
  5. Stir the smoked salmon trimmings into the egg mixture.
  6. Place the raw prawns in your pastry case.  Pour the egg mixture over them.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.
Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Keywords: smoked salmon, tart, smoked salmon tart, quiche,

Love this recipe?  You may also like

Caramelised Onion Tart

Tomato Tart

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Tomato Tart

tomato tart

Fresh Tomato Tart

This Tomato Tart showcases both the look and taste of sweet, seasonal tomatoes.   A pastry case holds the sliced tomatoes which are surrounded by a savoury custard made with eggs, cream and strong cheddar cheese. A few chopped chives are added to enhance the flavour.

This Tomato Tart can be eaten hot, warm or at room temperature. It is a great vegetarian make-ahead recipe which can be served at lunch or dinner or taken on a picnic.

I make a lot of tomato-based dishes but in many of them the tomatoes are reduced to a sauce.  The taste is great but it doesn’t look so pretty!  My aim was to create a tart where their beauty and variety could be seen as well as their taste enjoyed. There are so many different varieties now available in stores, or to grow in your garden, in such a range of sizes and colours from yellow to orange to deep red.   They look beautiful and are great eaten  just as they are in salads or as an accompaniment to cold dishes.  However,  I came up with the idea for my Tomato Tart  because I wanted a cooked dish which retained their beautiful colours and shapes as well as highlighting their taste.

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Loved this recipe? Checkout the Recipe Index.

Tomato tart, tomato quiche,

What you need to know about this Tomato Tart recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. So, if you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 15 minutes before you add the filling (step 3). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • You can easily remove the skins from the tomatoes by immersing them in boiling water and then cooling them down in cold water (step 4). Make sure that you don’t leave them in the boiling water for too long or they will start to cook and may go a bit mushy.
  • I use a strong, extra-mature cheddar cheese in this recipe. You can use other hard cheeses but make sure you use one with a strong flavour. You need this to balance the sweetness of the tomatoes.
  • In this recipe, I add chopped chives to the Tomato Tart. I often add chives to a tomato salad and think that the combination works well together. However, you could use other herbs if you prefer. I think basil or oregano would be good alternatives.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Tomato tart
Tomato tart

Fresh Tomato Tart recipe

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tomato tart

Tomato Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This make-ahead, vegetarian Tomato Tart using sweet, juicy tomatoes, fresh chives and tangy cheese is the perfect choice for a summer lunch or picnic.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (4 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 150 ml (5 fluid oz) double cream
  • 4 eggs
  • 150 g (5 oz) strong cheddar cheese (grated)
  • Salt and pepper
  • A large bunch of fresh chives (around 15 stems)
  • 67 assorted tomatoes – I use various sizes and colours as I think it looks nice!

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 15  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  4. Remove the skins from your tomatoes.  I find the easiest way to do this is to immersing them in boiling water for around 1 minute and then immersing in cold water to cool them down (so that they are not too hot to handle and do not continue to “cook”).  The skins should then be easy to  peel off the tomatoes.
  5. When you have skinned the tomatoes, slice them into thin discs.
  6. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.
  7. Chop your fresh chives and add them to the egg, cream and cheese mixture and season with salt and pepper.   Pour the mixture into your pastry case.
  8. Place the tomato discs on top of the mixture in the pastry case.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.
  10. The tart can be eaten hot, room temperature or cold.
Tomato tart, tomato quiche
Tomato tart

Keywords: tomato, tart

Loved this recipe? Check out the Recipe Index

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