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.

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!

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry.

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.

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.

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

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 

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

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.

also try Easy Harissa Vegetable Tarts

Making Carrot & Chive Tart

1. Roast the carrots

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

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.

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.

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.

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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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.

Also try my puff pastry, tomato, onion and vegan feta tart, Asparagus Tart or my easy Mediterranean tart.

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

Scottish Baby Carrot & Chive Tart

Yield: 4

Author: Jacqueline Meldrum

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.