This carrot tart with pistachio pesto and ricotta is a flaky, buttery puff pastry topped with tender, honey-glazed rainbow carrots. The creamy ricotta and herb-packed pistachio pesto bring a rich, nutty flavor that makes every bite feel like spring.
Carrot Tart with Pistachio Pesto and Ricotta – Perfect for Spring
I love a good savory tart, and this carrot tart with pistachio pesto and ricotta is my current obsession. The combination of flaky puff pastry, sweet roasted carrots, and creamy ricotta with nutty pistachio pesto just works. It’s the kind of recipe that looks impressive but is actually really simple to put together.
The hardest part is probably waiting for the pastry to chill, but that gives you just enough time to prep the carrots and blend up the pesto. The pesto itself is packed with parsley, tarragon, and lemon zest, so it’s fresh and flavorful without overpowering the carrots. Roasting the carrots with a little honey brings out their natural sweetness, which balances everything out.
This tart is great as an appetizer or side, and it’s easy to slice up and serve. It works warm or at room temperature, which makes it perfect for gatherings. Whether you’re making it for a special occasion or just because you feel like a savory tart, it’s always a solid choice.
Why I Love This Recipe
- Already prepared puff pastry makes everything easier—no rolling out dough, just unroll, prep, and bake.
- The mix of pistachios and parmesan in the pesto adds just the right amount of saltiness and crunch.
- It’s a great way to use up extra carrots and turn them into something that feels a little more special.
- It’s the perfect excuse to head to the farmer’s market for spring carrots.
- Perfect for Easter, Mother’s Day or any springtime meal.
Ingredients
Here’s a quick rundown of what goes into this carrot tart:
- Puff pastry – The crisp, flaky base that holds everything together.
- Egg – Brushed on the edges to help them brown and crisp up in the oven.
- Rainbow carrots – Brings sweetness, color, and a tender bite to the tart.
- Olive oil – Used in both cooking the carrots and blending into the pesto for richness.
- Sea salt – Enhances all the flavors and balances the sweetness of the carrots and honey.
- Unsalted butter – Adds extra flavor and richness to the sautéed carrots.
- Honey – Lightly caramelizes the carrots, bringing out their natural sweetness.
- Pistachios – Gives the pesto a nutty, slightly sweet crunch.
- Parmesan cheese – Adds a salty, umami depth to the pesto.
- Garlic – Brings a little bite and bold flavor to the pesto.
- Parsley – Brightens up the pesto with fresh, herbaceous flavor.
- Tarragon – Adds a hint of anise-like sweetness that pairs well with the carrots.
- Lemon zest – Lifts the whole dish with a pop of citrusy freshness.
- Ricotta cheese – Makes the pesto creamy and adds a mild, slightly sweet contrast to the other flavors, or make your own homemade ricotta cheese.
How to Make this Carrot Tart with Pistachio Pesto and Ricotta
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
- Step One: Prepare the Dough
Preheat the oven to 425°F and clear some space in the fridge—you’ll need to chill the puff pastry while you work on everything else. - Step Two: Roll and Chill the Pastry
Unroll the thawed puff pastry and place it on a parchment-lined baking sheet. Scramble the egg in a small bowl and brush a little around the edges. Fold the edges over about half an inch to make a border, pressing gently so it sticks. Use a fork to poke small holes all over the center—this helps keep it from puffing up too much. Put the baking sheet in the fridge while you move on to the next step. - Step Three: Prep the Carrots
If your carrots still have their leafy tops, trim them off and discard them. Slice the carrots in half lengthwise. - Step Four: Cook the Carrots
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the carrots and sprinkle with a little salt. Cook, flipping them every minute or so, until they soften—this can take anywhere from 5 to 10 minutes, depending on their size. Drizzle in the honey, toss to coat, then take them off the heat and set aside to cool. - Step Five: Chop the Pesto Ingredients
Add the pistachios, parmesan, and garlic to a food processor. Pulse until everything is finely chopped. Add the parsley, tarragon, lemon zest, and a pinch of salt, then pulse again until the herbs are finely chopped. Scrape down the sides. - Step Six: Blend the Pesto and Ricotta
With the processor running on low, slowly drizzle in the remaining 5 tablespoons of olive oil until it forms a thick pesto. Add the ricotta and pulse a few times to blend, scraping down the sides as needed. - Step Seven: Assemble the Tart
Take the puff pastry out of the fridge. Spread the pesto-ricotta mixture evenly inside the border. Arrange the roasted carrots on top so they fit without overlapping. - Step Eight: Bake and Serve
Brush the edges of the pastry with the remaining egg. Bake for 23 to 28 minutes, or until the pastry is golden and puffed. Let it cool slightly, then serve warm or at room temperature.
Recipe Tips
Here are a few tips to make this savory tart come together smoothly. A little prep goes a long way in keeping things easy.
- Try to use carrots that are similar in thickness so they cook evenly. If some are much thicker, you can slice them into quarters instead of halves.
- The pesto and ricotta mixture can be made 1 to 2 days ahead if you want to break up the prep. Just store it in an airtight container in the fridge.
- Puff pastry needs time to thaw before you can unfold or unroll it without cracking. Check the package for instructions—frozen pastry usually takes 2 to 4 hours at room temp, while refrigerated pastry needs about 30 minutes.
- To measure the herbs, strip the leaves from the stems and loosely pack them into a measuring cup. If you don’t want to waste the stems, toss them into a pot of homemade vegetable broth.
Leftovers and Storage
Leftovers of this carrot tart with pistachio pesto and ricotta keep well, making it easy to enjoy later. Here’s how to store, reheat, and freeze it properly.
- Store any leftover tart in an airtight container in the fridge for up to 5 days.
- To reheat, place cold pieces in a 350°F oven for 15–20 minutes until warmed through and crisp again.
- Freezing isn’t ideal since the ricotta and puff pastry can change texture, but if needed, freeze slices in an airtight container for up to a month. Reheat straight from frozen in a 350°F oven until hot and flaky.
Frequently Asked Questions
- Can I use regular carrots instead of rainbow carrots?
Yes. You can use an equal amount of regular carrots instead of rainbow carrots. - Do I need to chill the tart before I bake it?
No, you don’t need to chill the tart before baking since the puff pastry is already chilled before assembly. - Can I use store-bought pesto instead?
Yes. If you want to skip making the pistachio pesto, a good-quality store-bought pesto can work. Just mix it with the ricotta before spreading it on the tart. - What’s the best way to cut the tart for serving?
Use a sharp knife or pizza cutter and slice it into squares or strips, depending on how you’re serving it. Let it cool slightly before cutting to keep the layers intact.
More Savory Tart Recipes
If you’re into savory tarts, here are a few more recipes that bring together flaky pastry and bold flavors in the best way.
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Carrot Tart with Pistachio Pesto and Ricotta
Carrot Tart with Pistachio Pesto and Ricotta is a savory tart with a flaky puff pastry base, roasted carrots, and a creamy pesto-ricotta topping. It’s an easy appetizer or side dish that can be served warm or at room temperature.
Servings: 8 servings
Calories: 323kcal
Equipment
- measuring cups and spoons Measures the ingredients accurately.
- mixing bowls Used to scramble the egg for brushing the pastry.
- Knife Trims the carrot tops and slices them in half.
- baking sheet Holds the puff pastry while it chills and bakes.
- parchment paper Prevents the pastry from sticking to the baking sheet.
- pastry brush Applies the egg wash to the pastry edges.
- food processor Chops the pesto ingredients and blends in the ricotta.
Ingredients
- 1 sheet puff pastry thawed
- 1 large egg
- 1 lb. rainbow carrots scrubbed well or peeled
- 6 tbsps. olive oil divided
- 1 tbsp. unsalted butter
- sea salt to taste
- 1 tbsp. honey
- 1/3 cup raw pistachios
- 1/4 cup grated Parmesan cheese
- 1 large clove garlic roughly chopped
- 1 cup flat leaf parsley (leaves only) loosely packed
- 1/3 cup fresh tarragon loosely packed
- 1 lemon zested
- 1 cup whole milk ricotta cheese
Instructions
- Preheat the oven to 425°F. Clear some space in the fridge—you’ll need to place a baking sheet with the puff pastry in there to chill while you work on the other components of the recipe.
- Carefully unroll the thawed puff pastry and place it on a parchment-lined baking sheet. Whisk the egg in a small bowl. Brush the outer border of the pastry with the egg, saving the leftover for later. Fold the edges over to create a half-inch border all the way around, pressing to adhere. Prick small holes with a fork all over the surface of the pastry within the folded border. Place the baking sheet with the pastry in the fridge to chill while you continue with the recipe.1 sheet puff pastry, 1 large egg
- Trim off and discard the leafy green tops of the carrots if they are attached. Cut the carrots in half lengthwise.1 lb. rainbow carrots
- Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the halved carrots and season with a pinch or two of salt. Cook, flipping the carrots every minute or so, until they have softened. This will take 5 to 10 minutes, depending on their size and thickness. Add the honey, toss to coat, then remove the carrots from the heat. Set them aside to cool.6 tbsps. olive oil, 1 tbsp. unsalted butter, sea salt, 1 tbsp. honey
- Add the pistachios, parmesan, and garlic to a food processor. Pulse until finely chopped. Add the parsley, tarragon, lemon zest, and a pinch of salt. Pulse again until the herbs are finely chopped. Scrape down the sides.1/3 cup raw pistachios, 1/4 cup grated Parmesan cheese, 1 large clove garlic, 1 cup flat leaf parsley (leaves only), 1/3 cup fresh tarragon, 1 lemon
- With the processor running on low, stream in the remaining 5 tablespoons of olive oil until a thick pesto forms. Add the ricotta and pulse a few times to blend, scraping down the sides as needed.1 cup whole milk ricotta cheese
- Remove the pastry from the fridge. Spread the pesto-ricotta mixture in an even layer within the border. Arrange the roasted carrots over the surface, fitting them without overlapping.
- Brush the remaining egg over the border of the crust again. Bake the tart in the preheated oven for 23 to 28 minutes, or until the pastry is puffed and golden. Slice and serve warm or at room temperature.
Notes
For optimal outcomes when making this carrot tart with pistachio pesto and ricotta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
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Nutrition
Nutrition Facts
Carrot Tart with Pistachio Pesto and Ricotta
Amount Per Serving (125 g)
Calories 323
Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 5.6g35%
Polyunsaturated Fat 7.1g
Monounsaturated Fat 10.4g
Cholesterol 36mg12%
Sodium 179mg8%
Potassium 278mg8%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 82IU2%
Vitamin C 9mg11%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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