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  1. Roasted Fennel & Carrot Tart

Roasted Fennel & Carrot Tart

01:35:00 8 servings, 1 piece each
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8 servings, 1 piece each

Place tasty veggies atop puff pastry and enjoy the rich flavours of this Roasted Fennel & Carrot Tart. This carrot tart variation is chock-full of flavour.

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Make It

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  • Heat oven to 400ºF.
  • Cut carrots crosswise in half, then use vegetable peeler to cut carrot pieces into thin lengthwise slices. Cut fennel into thin slices, then chop coarsely. Place vegetables in large bowl. Add garlic and 2 Tbsp. dressing; mix lightly.
  • Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. or until vegetables are tender.
  • Unfold pastry sheet on separate baking sheet sprayed with cooking spray; prick evenly with fork. Bake 10 min.; cool slightly.
  • Mix egg, ricotta, 1/4 cup Parmesan and remaining dressing until blended; spread onto pastry crust to within 1/2 inch of edges. Top with vegetables; sprinkle with remaining Parmesan.
  • Bake 20 to 25 min. or until edges of crust are golden brown.

Serving Suggestion

The flavours of this vegetable tart pair well with a mixed greens salad.

Special Extra

Garnish with fennel fronds before serving.

Use Your Mandoline

Set your mandoline on the thinnest slice setting to quickly and easily slice the carrots, fennel and garlic.


  • 8 servings, 1 piece each

Nutritional Information

Serving Size 8 servings, 1 piece each
Calories 200
% Daily Value
Total fat 13g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 320mg
Carbohydrate 14g
Dietary fibre 2g
Sugars 3g
Protein 8g
Vitamin A 60 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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