Ingredients
Goat Cheese:
8 oz. Goat Cheese
1 ½ Tbsp. Honey
½ tsp. Salt
Carrots:
12 – 15 large Carrots
6 Tbsp. Olive Oil
2 tsp. Salt
1 tsp. Pepper
4 tsp. Za’atar
Other:
8” Pie Crust (Store bought that can be rolled out flat or homemade)
❃❃Serves 8❃❃
Preparation
Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Peel carrots, remove ends and with a mandolin or a peeler cut thin strips of the carrot lengthwise. Ensure that the slices are think enough that they can be curled.
Mix the olive oil, salt, pepper and za’atar together.
Goat Cheese
Beat the softened goat cheese, honey and salt together until well incorporated. Once done unroll the pie crust on the baking
sheet and curl the outer edge in about ¼ of an inch to create a border. Spread the goat cheese evenly over the pie
shell.
Carrots
As you peel or cut the carrots add them to the bowl of olive oil, salt, pepper
and za’atar. Once all carrots are cut
toss and evenly coat them with the mixture.
Assemble
Roll each carrot and place them in the goat cheese. The goat cheese will help hold the shape. Continue until the entire tart is filled and bake for 25 – 30 minutes.
Note: If you do not have the time to roll each carrot into a rosette use different colored carrots and evenly lay flat strips of the carrots around the tart. This will require fewer carrots and cook time.