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


  • 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


  1. If using frozen puff pastry, thaw it out, then roll it into a large, thin rectangle. Otherwise, simply roll out the puff pastry.
  2. 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.
  3. For the almond ricotta mix together ground almonds, lemon juice, vinegar, nutritional yeast, and olive oil. Season with salt and pepper to taste.
  4. 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.
  5. Top pastry with carrots, pushing them gently into the ricotta. Sprinkle with pumpkin seeds.
  6. 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.


Calories 670 | Total Fat 49.1g | Saturated Fat 49.1g | Cholesterol 0mg | Sodium 818mg | Total Carbohydrate 47.9g | Dietary Fiber 7.6g | Total Sugars 6g | Protein 14.2g | Calcium 106mg | Iron 5mg | Potassium 659mg |



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