# What You’ll Need:
→ Crust
01 - 1 sheet (approx. 8.8 oz) ready-made puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
→ Carrot Filling
03 - 1.1 lb carrots, peeled and sliced into 1/4-inch diagonal pieces
04 - 1 tbsp olive oil
05 - 2 tbsp pure maple syrup
06 - 1 tbsp white miso paste
07 - 1 tbsp unsalted butter, melted
08 - 1 tsp fresh thyme leaves
09 - 1/2 tsp sea salt
10 - 1/4 tsp black pepper
→ Cheese Layer
11 - 3.5 oz soft goat cheese, crumbled
12 - 1.75 oz crème fraîche or sour cream
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra drizzle of maple syrup (optional)
15 - Flaky sea salt
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots with olive oil, maple syrup, miso paste, melted butter, thyme, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast carrots for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove and allow to cool slightly.
04 - Roll out puff pastry onto a parchment-lined baking tray. Score a 3/4 inch border around the edge without cutting through. Prick the center area with a fork.
05 - Mix goat cheese and crème fraîche until smooth. Spread evenly within the scored border of the pastry.
06 - Place the roasted carrots over the cheese layer evenly. Brush the pastry border with beaten egg.
07 - Bake for 18 to 20 minutes or until the pastry is golden and puffed.
08 - Allow the tart to cool for 5 minutes. Garnish with fresh parsley, an optional drizzle of maple syrup, and a sprinkle of flaky sea salt. Slice and serve warm or at room temperature.
