Roasted Carrot & Maple Dijon Salad Tart Recipe
Who doesn’t love puff pastry? Even the name sounds kind of cute. Thin, fluffy, crispy, and yes, puffy, this style of pastry goes with just about whatever you want to put in it—or place on top of it. In this case, it’s a combination of roasted rainbow carrots, ricotta cheese, goat cheese, and our sweet & savory Maple Dijon Crunch Chopped Salad Kit. This limited-edition fall salad includes crisp diced red apples, warmly spiced, fall-inspired crouton crumbles, sharp cheddar cheese, and a sweet & savory maple Dijon vinaigrette. Pile all these colorful tastes onto a freshly-baked sheet of puff pastry, and you have yourself a Roasted Carrot & Maple Dijon Salad Tart bursting with colors and flavors just like a proper fall salad should.
This recipe does indeed call for rainbow carrots, but you can always substitute any carrot of choice (or even a selection of root vegetables like sweet potato or parsnips) if you lack access to rainbow carrots. Or maybe you’re just a staunch orange carrot traditionalist. That’s fine. Either way, you’ll be left with a plate (or two) of delicious salad tarts that are perfect for when you’re craving something a little different.
Looking for a great appetizer idea for a crowd? Simply cut your puff pastry sheets into smaller squares before baking for vibrant-looking, bite-sized portions that will be a hit with your guests. Enjoy!
Ingredients
- 1 Taylor Farms Maple Dijon Crunch Chopped Salad Kit
- 7 whole rainbow carrots, peeled and cut in half
- 1 tablespoon olive oil
- 1-2 tablespoon maple syrup
- 1 teaspoon kosher salt
- Cracked black pepper
- 2 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 1 sheet frozen puff pastry, thawed
- 1 cup ricotta cheese
- ⅓ cup goat cheese crumbles
- Chopped parsley
Directions
- Preheat the oven to 425 F.
- Combine olive oil, maple syrup, kosher salt, a few turns of cracked black pepper, minced garlic, and red pepper flakes in a small bowl.
- On a small baking sheet lined with parchment paper, arrange carrots evenly and drizzle with olive oil mixture. Mix carrots until they are evenly coated. Bake carrots for 20 minutes.
- Thaw puff pastry according to package instructions. Roll out on parchment paper, and trim into a rectangle. Transfer to a baking sheet and score a 1’’ border around the pastry. Bake pastry for 10 minutes or until slightly puffed.
- Whisk together ricotta cheese and goat cheese until slightly smooth. Spread cheese mixture evenly onto puff pastry and top with par-baked carrots. Bake for an additional 20-25 minutes or until the pastry is baked through. Topped with chopped parsley.
- Prepare a Maple Dijon Crunch Chopped Salad Kit and serve salad on top of the tart or on the side.
Wait, What Are Rainbow Carrots?
Believe it or not, the typical orange-colored carrot we all know and love was not always the norm. Ready for some carrot history? Carrots are believed to have been domesticated in Afghanistan as purple and yellow varieties around 1,000 years ago and later spread to the Mediterranean before reaching other parts of the world. By the early 1500s, orange carrots were prevalent in Europe, while the (arguably funner and more stylish) purple, yellow, red, and white carrots were more common in Asia and the Middle East.
It’s hard to pinpoint why orange carrots became the color of choice in Europe and North America, but it may have been because they’re somewhat easier to grow than others. But have no fear, rainbow carrots are increasing in popularity (and availability) as more people dig their vibrant and alluring colors. Plus, they’re just fun.
Great… But Do They Taste Different?
Okay, enough about the history of carrot colors—you’re probably more concerned with whether they actually taste different. According to some, yes, but you might only notice the subtle differences when eating them raw. Feel free to do some investigating yourself if you have some left over! (And let us know the results.)
But wait, there’s more—some studies have suggested that purple carrots contain twice the amount of alpha and beta carotene than their orange relatives, which the body converts into vitamin A. Bonus!
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