Vegan Carrot Puff Pastry Tart, Perfect for Easter Brunch

|Updated Apr 17, 2022

If you are looking for a simple yet impressive recipe for Easter brunch, you’ll love this Carrot Tart. It’s a no-fuss, easy-to-make dish that looks and tastes amazing.

Sweet, chili-marinated carrots and tangy almond ricotta make the perfect topping for this airy, flaky puff pastry tart.

This tart is delicious both warm and at room temperature. Serve it straight out of the oven with a big salad for lunch or dinner. It makes a great breakfast or lunch food when chilled.

In this recipe, the carrots are soft but still have a bite. If you prefer completely soft, melt-in-your-mouth carrots, steam them for 5 minutes or bake them for 15 minutes before marinating them.

Almond ricotta can be prepared a few days ahead and kept in the fridge in an airtight container. You can even ferment your cheese for a stronger taste.

Want a cheaper version?

Buy whole almonds, and blanch then ground them yourself
Or instead of almonds use sunflower seeds or walnuts
Tofu cream cheese or a thick vegan yogurt can be a great base as well
Arugula is a great budget-friendly topping option if you don’t have fresh herbs on hand
Or if your carrots come with greens on top, use those as toppings

Want a healthier version?

Instead of puff pastry, use a whole wheat pie crust or pizza dough
Then make your tart oil-free by simply omitting oil in this recipe
Hummus is another healthy and delicious sauce option
Serve this Carrot Tart with a big, fresh salad

Want a fancier version?

Choose rainbow carrots
Ferment your almond ricotta for a couple of days for an extra tangy and cheesy taste
Top your tart with shaved vegan parmesan or crumbled vegan feta
Finish off the tart with a drizzle of balsamic reduction and chili oil

Prep time: 20 mins
Cook time: 30 mins

Carrot Tart

Serves 4

Ingredients

10 oz/ 275 g puff pastry, make sure it’s vegan
12 oz/ 350 g carrots (7-8 pieces)
1/2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp basil
1/4 tsp chili flakes (optional)
2 tbsp pumpkin seeds
salt, pepper

Almond ricotta:

1 cup of ground, blanched almonds
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
2 tbsp olive oil
salt, pepper

Toppings (optional):

vegan parmesan
fresh herbs
balsamic drizzle

Instructions

If using frozen puff pastry, thaw it out, then roll it into a large, thin rectangle. Otherwise, simply roll out the puff pastry.
Peel carrots, and cut them in half or quarters lengthwise, depending on their size. Place carrots in a dish, drizzle with olive oil and lemon juice and sprinkle with basil, chili flakes, salt, and pepper. If you prefer softer carrots, steam them for 5 minutes, before marinating.
For the almond ricotta mix together ground almonds, lemon juice, vinegar, nutritional yeast, and olive oil. Season with salt and pepper to taste.
Pierce puff pastry with a fork, then spread almond ricotta onto it, leaving a small border on all sides. Fold edges inward and press down with a fork to secure.
Top pastry with carrots, pushing them gently into the ricotta. Sprinkle with pumpkin seeds.
Bake at 400 F/200 C for about 30 minutes, or until golden. Serve immediately or at room temperature topped with shaved vegan parmesan and herbs of your choice.

Nutritionals