Roasted Carrot Tart
Sweet and crunchy carrots are a surprisingly perfect savory tart filling, and they’re accentuated by the bold flavors of Maille Old Style mustard, turmeric, roasted peppers and goat cheese. This tart is like the best-ever cheese plate that has come to life! And it’s more than just tasty—many of the ingredients can help boost your immune system. I love being sneaky with spicing up my meals with a few ingredients that will not just add flavor, but help me feel good!
I first discovered Maille Old Style Mustard when I was a foreign exchange student in Dijon, France. Dijon is a cheery town in the Burgundy region of France. All of France takes food very seriously, and the home of Burgundy red wine and Boeuf Bourguignon were no exception. I quickly learned to slather and smear this mustard on just about everything—from grilled steak to sandwiches.
Which brings us to this tart—a seemingly unlikely dish for mustard, but an amazing combination of flavors and textures from the grainy mustard seeds. I wanted to make a recipe that was simple enough for a weeknight dinner, yet beautiful enough to take to an outdoor brunch or picnic. The multicolored carrots are a feast for the eyes, and this tart is also a feast for the body!
To make this tart, unfurl a round of pie dough and fit it into a tart pan (removable bottom tart pans always make things easier!) Sprinkle some ground turmeric on top. Prick the crust with a fork, then smear the Maille Old Style mustard on in an even layer. In a medium sized bowl, whisk together the goat cheese, eggs, crema and salt. Pour over the mustard. Layer the strips of roasted red peppers on top, then nestle the multicolored carrots in. Drizzle with olive oil and sprinkle with salt and pepper before baking. This is excellent warm or at room temperature. I love serving it with a simple salad of greens and a vinaigrette.
Want to make this tart but don’t have a tart pan? Just use a 10-inch cast iron pan for the same, delicious results.
Roasted Carrot Tart
Prep time 20 minutes
Bake time 40 minutes
1 round of pie dough
1/2 teaspoon ground turmeric
2 tablespoons Maille Old Style mustard
3/4 cup (6 ounces) plain goat cheese at room temperature
2 medium or large eggs
1/4 cup heavy cream
1/2 teaspoon ground cumin (optional)
1/2 teaspoon kosher salt
1/2 cup roasted peppers, drained and torn into strips
1-2 small bunches of multicolored carrots
1 tablespoon extra virgin olive oil
salt and pepper, for sprinkling on top
Preheat the oven to 400 degrees F. and place a rack in the center.
Fit the round of dough into a 9-inch tart pan and sprinkle the ground turmeric evenly over the tart. Use your fingers to spread it in an even layer. Place tart dough in the freezer while preparing the filling.
Whisk the softened goat cheese, eggs, cream, cumin and salt together. It’s okay if there are lumps. Set aside.
Wash and dry the carrots. If they are larger than 1/2-inch in diameter, cut them in half lengthwise. If they are very small, you can leave them whole.
Remove the tart from the freezer. Use a fork to prick holes on the bottom.
Smear the two tablespoons of Maille Old Style mustard in an even layer on the bottom of the tart. Pour the goat cheese custard on top and spread in an even layer.
Arrange the roasted pepper strips on top.
Nestle the carrots on top of the roasted peppers.
Drizzle with olive oil and sprinkle with a dash of salt and pepper.
Bake until the filling is set and the carrots are cooked through, about 40 minutes. Remove from the oven and let cool slightly before enjoying.
This tart can be enjoyed warm or at room temperature.
This blog post has been generously sponsored by Maille. All opinions are my own. To learn more about how to cook with Maille Old Style mustard, you can visit their Facebook Group.
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