Scottish Baby Carrot & Chive Tart

A simple golden puff pastry tart with roasted baby carrots on a creamy herb base. Perfect for an easy dinner with baby potatoes and vegetables or salad. Also great cold in lunchboxes.

Close up of Scottish Baby Carrot & Chive Tart topped with veggie parmesan


It's Scottish Food & Drink Fortnight and what better way to celebrate than creating this easy baby carrot and chive tart using some gorgeous baby carrots from a local Scottish supplier.

Easy, seasonal and delicious!


Baby Carrots


Baby carrots are carrots that are picked early before they fully mature. They are sweeter and easier to use whole in dishes. They have a lot of flavour.

They are a super healthy ingredient to include in meals. They are high in beta carotene, vitamin K1, fibre, potassium and antioxidants.


Marks and Spencer Baby Carrots


M&S Select Farmers


These baby carrots come from M&S and if you have a wee look at the label in the photo and when you are in store, you'll see they name the farmer and where they are based on pack.

It's one of the things I love about Marks and Spencer, you know you're buying seasonal, good quality local produce that hasn't flown halfway around the world.

M&S first began sourcing from Scottish food producers in the 1930s and its supply base has gone from strength to strength.

Scottish Strawberry Trifle
The produce has been nurtured by local farmers who really care about the vegetables from field to plate.

You may have seen my Scottish Strawberry Trifle recipe where I talked about another Scottish M&S select farmer Ross Mitchell, who supplies M&S with the best Scottish berries.

These carrots come from Steven Jack who grows carrots on the coastal soil of Moray in the heart of the Highlands.

The carrots are picked, washed and packed daily throughout the year so we can enjoy really fresh carrots.

Also look out for their rainbow carrots which are hitting the shops now.



Scottish Food & Drink Fortnight Logo

Scottish Food & Drink Fortnight

Scottish Food & Drink Fortnight runs for two weeks at the start of Autumn each year.

This year it runs from Saturday 31 August - Sunday 15 September 2019.

Scotland is a hugely exciting country when it comes to food and drink, from fresh produce like these baby carrots and many other fresh vegetables and fruit.

We also produce high quality oats and other grains, fresh milled flours, whisky, gin and beer as well as products we are well known for like shortbread, tablet, veggie haggis, jam and marmalade to name but a few.

Scottish Food & Drink Fortnight also highlights local producers like Steven Jack, supermarkets like M&S who support them as well as independent businesses like cafes, restaurants and bars, as well as some of our top chefs and entrepreneurs.

Follow the conversation #ScotFoodFort19  #MyMarksFave @scotfooddrink 


Scottish Baby Carrot & Chive Tart

Scottish Baby Carrot & Chive Tart


This baby carrot tart has a creamy chive flavoured base on a bed of golden puff pastry, topped with roast carrots topped with vegan (or veggie) parmesan.

It makes a great family dinner served with baby potatoes, broccoli and green beans or as a lighter dinner with a dressed salad. 

Making it for one?

Don't worry, this is also fabulous served cold in lunchboxes.



Making Carrot & Chive Tart


Scottish Baby Carrot & Chive Tart - step one -roasting carrots

1. Roast the carrots


Roast the carrots, which have been tossed lightly in a little oil and sprinkle with parsley.




Scottish Baby Carrot & Chive Tart - step two -spreading on creamy base

2. Add a creamy spread


Roll out a sheet of ready rolled puff pastry and fold in the edges for a generous border.

Spread a generous layer of cream cheese (veggie or vegan) mixed with onion granules, lots of chopped fresh chives, salt and pepper.



Scottish Baby Carrot & Chive Tart - step three - adding roast carrots

3. Add the roast carrots


Next add the roast carrots in whichever pattern you like. I top and tailed them, like little children sharing a bed in times past.

Top with more chopped fresh chives.



Scottish Baby Carrot & Chive Tart - step four -adding cheese and herbs

4. Top with cheese


Finish the tart off with a generous sprinkling of grated parmesan cheese (veggie or vegan). 

Supermarkets all do a vegetarian style parmesan, often called hard cheese or pasta cheese. Violife do a fabulous vegan style parmesan called prosociano. It has that great tang.



Scottish Baby Carrot & Chive Tart - step five - bake until golden

5. Bake until golden


Place the tart on a baking sheet and bake until golden. Ready rolled pastry is already on baking paper, which you can leave on. It will prevent the pastry from sticking to the baking sheet.

Once the pastry is crisp and golden serve and enjoy!



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Scottish Baby Carrot & Chive Tart. A simple golden puff pastry tart with roasted baby carrots of a creamy herb base. Perfect for an easy dinner and for lunchboxes. Recipe suitable for vegetarians and vegans. #carrottart #carrotpie #carrots #puffpastry #puffpastrypie #puffpastrytart #tart #creamcheese #pastry #puffpastry #vegantart #veganpie #vegetariantart


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Garlic Mushroom and Spinach Puff Pastry Tart

Garlic Mushroom & Spinach Puff Pastry Tart


If you like this baby carrot and chive tart, you may also like my garlic mushroom and spinach puff pastry tart.

A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans.


For more inspiration, check out my 25 Awesome Puff Pastry Recipes for Vegans.


Scottish Baby Carrot & Chive Tart


Scottish Baby Carrot & Chive Tart
Yield: 4
Author:
prep time: 10 Mcook time: 35 Mtotal time: 45 M
A simple golden puff pastry tart with roasted baby carrots of a creamy herb base. Perfect for an easy dinner and for lunchboxes.

ingredients:

  • 2 tsp olive oil
  • 375 g/13 oz ready rolled puff pastry
  • 400 g/ 20 baby carrots
  • 200 g / 7/8 cup cream cheese (vegan or vegetarian)
  • 3 tsp onion granules (or powder)
  • 4 tbsp grated parmesan (vegan or vegetarian)
  • 15g/ a handful fresh chives, finely chopped
  • 10g/ a small handful of fresh parsley, chopped
  • a grinding of salt and pepper

instructions:

How to cook Scottish Baby Carrot & Chive Tart

  1. Preheat your oven to 200c/180c fan/400f/gas mark 4.
  2. Wash and top your carrots, then toss them in a little olive oil and most of the fresh parsley. Place in a single layer on a baking sheet or sheet pan and roast in the oven for 15-20 minutes until nearly cooked.
  3. Remove the pastry from the fridge and pop on a plate to come to room temperature.
  4. Mix the cream cheese with most of the chives, reserve some for serving, the onion granules and a grinding of salt and pepper.
  5. Carefully unroll the pastry, leaving it on the baking paper. Fold in the edges to make a thin border around the edge. 
  6. Spread the cream cheese mixture over the centre of the tart, right up to, but not on the border.
  7. Place the carrots on top, then sprinkle with chives and cheese and bake for 20 minutes until the pastry is golden and crisp.
  8. Serve topped with some of your reserved fresh parsley.
  9. Enjoy!

NOTES:

For that golden finish on the pastry, you can brush with milk or egg if you are vegetarian and soy milk or olive oil if you are vegan.

This isn't included in the calories as each is a different result.

You could also pop it in without coating the border. It will still puff up beautifully, it will just be a bit paler in colour.
Calories
583.06
Fat (grams)
43.78
Sat. Fat (grams)
13.90
Carbs (grams)
40.44
Fiber (grams)
4.25
Net carbs
36.19
Sugar (grams)
6.07
Protein (grams)
8.74
Sodium (milligrams)
665.54
Cholesterol (grams)
50.50
puff pastry tart, puff pastry pie, tart, pie, carrot tart, carrot pie, vegan carrot pie, vegan carrot tart, vegetarian carrot pie, vegetarian carrot tart
Dinner
Scottish, vegan, vegetarian
Created using The Recipes Generator



Disclosure: I created this recipe to highlight Marks & Spencer's commitment to working with local farmers. I was not expected to write a positive review and any opinions expressed are my own.

14 comments

  1. What a delicious tart! I love this style of recipe, so elegant.
    Thank you so much for sharing.
    Julie

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    Replies
    1. Oh cool! What a fun, festive, and flavorful recipe. This yummy number ticks all the boxes for entertaining...thanks for another winner!

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    2. Thanks Anon (do leave a name next time so I know who has left a message). Hope you try the tart.

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  2. Yum! This looks amazing. I think I'll add this to my next game night to mix things up a bit.

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  3. I've never had anything like this before. It looks fabulous and I love the carrots with cream cheese and the chives.

    ReplyDelete
    Replies
    1. Oh you should definitely try a puff pastry tart Andrea. They make a rather elegant lunch or dinner and yes the combination of baby carrots, cream cheese and chives is a good one.

      Delete
  4. I'm so loving this Savory Tart! Such an easy, delicious meal for any day!

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  5. This looks delicious - I am sure it is great hot but I keep thinking it would be marvellous at a picnic

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    Replies
    1. Oh yes it would be perfect at a picnic alongside of some salads. Tarts like this are really good cold.

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  6. I like serving baby carrots as a side, but they look good in this tart. I think I might pop into my local markies and see if I can get the rainbow carrots and make this with them. Jill

    ReplyDelete
    Replies
    1. Oh yes if would look fabulous with rainbow carrots. I did plan to make this with rainbow carrots, but it was a bit early to get hold of them. Let me know what you think of the tart Jill.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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