Roasted Carrot and Cream Cheese Tart

Name: Roasted Carrot and Cream Cheese Tart
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 1¼ cups (155 g) whole wheat flour; ¾ cup (95 g) all-purpose flour; ½ cup (115 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; ½ teaspoon (2½ g) fine sea salt; 4 tablespoons (60 ml) ice water; 1½ lbs (680 g) medium carrots, peeled, cut into 2-inch (5 cm) pieces (reserve 4 whole carrots for ribbons); 8 oz (225 g) cream cheese, at room temperature; 3 tablespoons (45 ml) pure maple syrup; 1 (50 g) large egg, at room temperature; ½ teaspoon (1 g) fresh thyme, leaves only, finely chopped; fine sea salt, to taste; freshly ground black pepper, to taste; 2 tablespoons (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A sophisticated yet approachable tart with a buttery whole grain crust, rich cream cheese filling infused with roasted carrot purée, and caramelized carrot ribbons on top. The maple syrup adds subtle sweetness and depth, while thyme ties the earthy flavors together. Perfect for brunch, lunch, or a light dinner.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 35 min
Total: 2 hr 5 min
Makes: 1 tart (8 slices)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the crust
1¼ cups (155 g) whole wheat flour
¾ cup (95 g) all-purpose flour
½ cup (115 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes
½ teaspoon (2.5 g) fine sea salt
4 tablespoons (60 ml) ice water
For the filling and topping
1½ lbs (680 g) medium carrots, peeled, cut into 2-inch (5 cm) pieces (reserve 4 whole carrots for ribbons)
8 oz (225 g) cream cheese, at room temperature
3 tablespoons (45 ml) pure maple syrup
1 (50 g) large egg, at room temperature
½ teaspoon (1 g) fresh thyme, leaves only, finely chopped
fine sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons (30 ml) extra-virgin olive oil

Equipment (9)

Large baking sheet
10-inch (25 cm) fluted tart pan with removable bottom
Food processor
Medium saucepan
Large bowl
Whisk
Rubber spatula
Vegetable peeler or mandoline slicer
Parchment paper

Steps

Before you start

Preheat oven to 400°F (200°C) and have a 10-inch (25 cm) fluted tart pan with removable bottom ready
Make sure cream cheese is at room temperature for easy mixing
Read through the roasting and filling timing—the tart requires two separate oven phases

1
Make the tart crust
- In a food processor, combine 1.25 cups (155 g) whole wheat flour, 0.75 cup (95 g) all-purpose flour, and 0.5 teaspoon (2.5 g) fine sea salt.
- Pulse to combine.
- Add the 0.5 cup (115 g) cold butter cubes and pulse until the mixture resembles coarse cornmeal with pea-sized butter pieces visible.
- Drizzle in 4 tablespoons (60 ml) ice water while pulsing just until the dough comes together without being wet.
- Do not overmix.
+ Show details− Hide details
Ready when: Dough holds together when squeezed but isn't sticky; pea-sized butter pieces are visible
Tip: Keep all ingredients and tools cold to prevent butter from softening. Handle dough minimally to ensure a flaky crust.
2
Press crust into pan
- Press the dough evenly into the bottom and up the sides of a 10-inch (25 cm) fluted tart pan with removable bottom, working the dough about 0.5 inch (1.25 cm) above the rim.
- Prick the bottom all over with a fork.
- Chill in the freezer for 10 minutes while you prepare the carrots.
+ Show details− Hide details
Ready when: Dough is firm and cold to the touch
Tip: Chilling prevents shrinkage. If dough cracks, pinch it back together with a bit of water.
3
Roast carrots for fillingOven 400°F / 205°C
- Cut 1 lb (450 g) of the peeled carrots into 2-inch (5 cm) pieces.
- Toss with 1 tablespoon (15 ml) of the olive oil and a pinch of salt and pepper on a large baking sheet.
- Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until the carrots are deeply caramelized and very tender.
- Remove and let cool for 5 minutes.
- Reserve the other 4 carrots for ribbons.
+ Show details− Hide details
Ready when: Carrots are deeply golden-brown at the edges, very tender, and easily pierced with a fork
Tip: Deep caramelization develops the carrots' natural sweetness. Don't stir too early; let them sit to build color.
4
Make carrot purée
- Transfer the roasted carrots to a food processor.
- Add 8 oz (225 g) room-temperature cream cheese, 1.5 tablespoons (22 ml) of the maple syrup, 0.5 teaspoon (1 g) chopped fresh thyme, and a pinch of salt and pepper.
- Process until smooth and creamy, scraping down the sides as needed.
+ Show details− Hide details
Ready when: Mixture is completely smooth with no lumps
Tip: Room-temperature cream cheese blends smoothly; cold cream cheese can be grainy.
5
Prepare carrot ribbons
- Using a vegetable peeler or mandoline, cut long, thin ribbons from the 4 reserved whole carrots.
- Toss the ribbons with the remaining 1 tablespoon (15 ml) olive oil, remaining 1.5 tablespoons (22 ml) maple syrup, and a pinch of salt and pepper in a bowl.
- Set aside.
+ Show details− Hide details
Ready when: Ribbons are thin, flexible, and evenly coated
Tip: Cut ribbons just before baking so they don't dry out. A mandoline creates uniform ribbons but requires care—use the guard.
6
Fill the tart shell
- Remove the chilled crust from the freezer.
- Whisk 1 large egg (50 g) in a small bowl.
- Spread the carrot-cream cheese purée evenly into the crust, smoothing the top with a spatula.
- Arrange the carrot ribbons on top in a decorative pattern, slightly overlapping them in concentric circles or a casual scattered arrangement—whichever you prefer.
- Brush the ribbons and edges of the crust lightly with the beaten egg.
+ Show details− Hide details
Ready when: Filling is level, ribbons are arranged, and egg wash covers exposed surfaces
Tip: The egg wash gives the tart a glossy finish. Don't skip brushing the crust edges—they'll brown beautifully.
7
Bake the tartOven 375°F / 190°C
- Bake at 375°F (190°C) for 28–32 minutes, until the crust is golden brown and the filling is set but still slightly jiggly in the center (it will continue to firm as it cools).
- The carrot ribbons on top should be tender and caramelized at the edges.
- If the crust edges brown too quickly, tent them loosely with foil halfway through baking.
+ Show details− Hide details
Ready when: Crust is deep golden brown, filling wobbles only slightly in the very center, ribbons are tender and caramelized
Tip: The filling will set further as it cools. Overbaking will make it dry. If the top browns too fast, tent with foil.
8
Cool and serve
- Remove the tart from the oven and let it cool in the pan at room temperature for 10–15 minutes.
- Gently remove the tart ring by pushing the bottom of the pan upward, leaving the tart on the metal base.
- Let cool for another 10 minutes before slicing.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Tart is still warm but firm enough to slice cleanly without the filling cracking
Tip: Cooling briefly before serving prevents the filling from being too soft. A sharp, warm knife makes clean slices.

Good to know

Tips

For the smoothest filling, ensure the cream cheese is truly at room temperature—take it out of the fridge 30 minutes before starting. Cold cream cheese will have a grainy texture when blended.
Roast the carrots until they are deeply caramelized; this develops their natural sweetness and creates a more complex flavor than lightly roasted carrots.
If you don't have a tart pan, you can use a 9-inch (23 cm) pie dish, though the tart will be thicker and require an extra 5–8 minutes of baking time.
Carrot ribbons brown more quickly than the crust, so monitor them closely in the oven. If they're darkening too fast, loosely tent the entire tart with foil for the last 8–10 minutes of baking.

Make ahead

"Yes. The crust dough can be made up to 2 days ahead and kept in the refrigerator, wrapped. The filled tart (before baking) can be assembled and refrigerated for up to 4 hours. Bake from cold, adding 2–3 minutes to the baking time."

Storage & reheating

"Room temperature: up to 1 day, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped tightly; thaw overnight in the refrigerator and warm gently in a 300°F (150°C) oven for 10 minutes if desired. Do not freeze the tart with the carrot ribbons on top—assemble and top after thawing."

Substitutions

cream cheese → Ricotta cheese (8 oz / 225 g), strained through cheesecloth for 30 minutes. Ricotta will give a lighter, slightly more granular texture. The flavor will be more subtle; add an extra 0.5 teaspoon fresh thyme to compensate.
pure maple syrup → Honey or agave syrup (same amounts). Honey brings floral notes; agave is more neutral. Both work equally well. Reduce to taste if you prefer less sweetness.
whole wheat flour → Spelt flour or additional all-purpose flour. Spelt adds a nuttier flavor; all-purpose will make the crust slightly less hearty but equally flaky. Keep the ratio the same.
fresh thyme → Fresh rosemary (0.25 teaspoon) or dried thyme (0.25 teaspoon). Rosemary is more peppery; use half the amount. Dried thyme is more concentrated, so use a quarter of the fresh amount.