Roasted Carrot Tart With Carrot-Green Pesto Recipe

Recipe By EatingWell

In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.

4.8
21 Rating -
Rate
Vegdiet
1hr 30minstotal
1hr 30m.total
Roasted Carrot Tart With Carrot-Green Pesto
plan
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ingredients serve

Ingredients for Roasted Carrot Tart With Carrot-Green Pesto Recipe

  • 1.67 Medium carrots with greens, preferably multicolored
  • 1 tablespoon Extra Virgin Olive Oil, Divided
  • 0.08 teaspoon Salt, Divided
  • 0.08 teaspoon Ground pepper, divided
  • 1/25 cup Chopped fresh dill, plus more for garnish
  • 1/25 cup Chopped fresh tarragon, plus more for garnish
  • 1/25 cup Grated Parmesan Cheese
  • 0.33 tablespoon Slivered Almonds, Toasted
  • 0.17 Clove Garlic
  • 0.17 Sheet Frozen Puff Pastry, Thawed
  • 1 tablespoon Whole Milk Ricotta
Nutrition
value
274
calories per serving
19 g Fat8 g Protein19 g Carbs8 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    8g
  • Carbs
    19g
  • Fiber
    8g

MacroNutrients

  • Carbs
    19g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    297mg
  • Iron
    5mg
  • Vitamin A
    3536mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    14mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    147mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell