Sweet, Savory, & Simple Carrot and Goat Cheese Tartlets

These tartlets are the Easter spread addition you didn’t know you needed.

Looking to elevate your Easter spread—or any spring gathering—with something a little fancy yet secretly simple? This savory tart might be your new go-to. With golden, flaky puff pastry as the base, it’s topped with rich caramelized carrots, creamy herbed goat cheese, and a drizzle of sweet-spicy hot honey.

Recipe creator Tami Steggell shared the recipe for carrot and goat cheese tartlets. Whether you serve them as an appetizer or the centerpiece for Easter brunch, they deliver big flavor with minimal effort.

“This beauty is everything I love about spring entertaining: fresh, colorful, a little bit fancy… but secretly so easy,” Tami said. She believes that this tart is proof that simple ingredients, when treated with love, become so much more than the sum of their parts.

Ingredient Highlights

Carrots: The star of the dish, roasted to enhance their natural sweetness and provide a tender texture.
Olive Oil: Used to coat the carrots, aiding in roasting and adding a subtle richness.
Kosher Salt and Freshly Ground Black Pepper: Essential seasonings that enhance the flavors of the carrots and the overall dish.
Goat Cheese: Provides a creamy and tangy base for the tart, complementing the sweetness of the carrots.
Fresh Dill, Parsley, and Chives: These herbs infuse the goat cheese with fresh, aromatic flavors, elevating the taste profile.
Garlic: Adds a hint of pungency and depth to the herbed goat cheese spread.
Lemon Zest and Juice: Introduce a bright, citrusy note that balances the richness of the cheese.
Puff Pastry: A buttery and flaky crust that serves as the foundation for the tart.
Egg: Used as an egg wash to give the puff pastry a golden, glossy finish.
Arugula or Microgreens: Offer a peppery freshness and vibrant color as a garnish.
Hot Honey: Drizzled on top for a sweet and spicy kick, enhancing the overall flavor complexity.

Savory Carrot and Goat Cheese Tartlets

Recipe by Tami Steggell, Bite Me Industries

EQUIPMENT

• Baking Sheet: For roasting the carrots and baking the tart.
• Parchment Paper: To line the baking sheet, preventing sticking and facilitating easy cleanup.
• Food Processor: For blending the herbed goat cheese mixture to a smooth consistency.
• Rolling Pin: To roll out the puff pastry to the desired size.
• Pastry Brush: For applying the egg wash to the puff pastry edges.
• Knife and Cutting Board: For trimming and slicing the carrots and chopping herbs.

INGREDIENTS

The Carrots

• 1 pound carrots (450 g), 4 medium large
• 2 tablespoons olive oil (30 ml)
• ½ teaspoon kosher salt (2 g)
• Freshly ground black pepper, to taste

The Herbed Goat Cheese

• 8 ounces goat cheese (225 g), crumbled
• ¼ cup fresh dill (10 g), roughly chopped
• ¼ cup fresh parsley (10 g), roughly chopped
• 3 tablespoons chopped chives (9 g)
• 1 – 2 garlic cloves, chopped or minced (10 g)
• Zest from 1 whole lemon
• 1 ½ tablespoon lemon juice (22 ml)
• ¼ teaspoon kosher salt (1 g)
• Freshly ground black pepper, to taste

The Puff Pastry

• 1 1/3 (10 x 10-inch) sheet frozen puff pastry (25.4 x 25.4 cm), thawed
• 1 large egg

Topping & Garnish

• 1 cup arugula or microgreens (25 g)
• 2 tablespoons hot honey (30 ml), for drizzling

METHOD

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Roast the carrots: Arrange peeled and halved carrots on a parchment lined baking sheet, with ends trimmed off. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Turn the carrots cut-side down, spreading them out side by side across the pan. Roast for 15 minutes, until just tender and starting to caramelize. Remove from the oven and set aside. (oven remains on)
3. Make the herbed goat cheese: In a food processor, combine the crumbled goat cheese, dill, parsley, chives, garlic, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.

Tip for the spread: Pipe the spread into a quart sized zip bag. When it’s time to assemble the tarts, snip a 1” triangle off the corner edge and pipe on to the unbaked puff pastry.

4. Roll out the puff pastry: On a lightly floured surface, cut and roll the thawed puff pastry into four 3.5 x 10-inch (9 x 25 cm) rectangles. Place them evenly spaced on a parchment-lined baking sheet. Use a fork to prick the pastry all over — this helps prevent excess puffing while baking.
5. Score the pastry sheets: Using a straight edge or knife, score a ¾-inch (2 cm) border around each rectangle to create a guide for the filling.
6. Brush with egg wash: In a small bowl, whisk 1 large egg (50 g) with a fork. Brush the exposed ¾-inch (2 cm) edges of each pastry with the egg wash — this will give the crust a golden, glossy finish when baked.
7. Assemble the tarts: Spread or pipe on the herbed goat cheese evenly over the centers of each pastry rectangle, staying within the scored lines. Arrange the roasted carrots cut-side down over the cheese, using 2 carrot halves per tart. Place them opposite each other, fat end to skinny end, creating a balanced shape.
8. Bake the tarts: Bake for 20 to 25 minutes, or until the pastry is deeply golden and crisp.
9. Add toppings and serve: Top each tart with a handful of arugula or microgreens (about 1/4 cup – 6 g per tart). Drizzle lightly with hot honey (about 1/2 tablespoon each – 7 ml total).
10. Slice and enjoy: Transfer the tarts to a cutting board. Slice each tart in half, yielding 8 servings total. Serve warm or at room temperature.

Storage & Reheating

Whether you serve it warm from the oven or chilled from the fridge, this tart is a little slice of spring — meant to be shared, savored, and devoured bite by bite.

To Store: Store any leftover tart slices in an airtight container in the refrigerator for up to 3 days. For best texture, place a piece of parchment paper between stacked slices to prevent sticking.

To Reheat: Reheat slices in a preheated 350°F (175°C) oven for 8-10 minutes, or until warmed through and the pastry is crisp again. Avoid the microwave — it will soften the puff pastry.

To Serve Cold: This tart is also lovely served chilled or at room temperature, making it a perfect make-ahead option for brunch spreads, picnics, or light lunches.

Dietary Considerations 

• NF (Nut-Free)
• VE (Vegetarian)

Recipe Information

Servings: 8
Serving Size: 1 slice
Yields: 4 tartlets
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Find more recipes and inspiration from Tami on Instagram, @bitemeindustries, or on her website, bitemeindustries.com.