• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing
  • Hungry For Vermont
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • My Writing/Cook-Offs/Reviews
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Winter

    Savory Cheddar Carrot Tart

    By Nancy Mock March 15, 2022 Updated June 23, 2022 4 Comments

    • Share166
    • Tweet
    Carrot tart on a white plate

    A flaky, buttery tart filled with roasted vegetables in a creamy filling. A savory Cheddar carrot tart is a great way to enjoy your fresh carrots, and makes a wonderful brunch or light dinner!

    Orange tart filling slice on white plate
    → Jump to Recipe

    This post may contain affiliate links.

    I love exploring the unique and new-to-me, edible offerings at farmer's market stands: baked treats, sauces and jams, rustic breads, and of course, the veggies.

    While recently browsing an indoor market I came to a farmer with tons of veggies on display, including a huge variety of carrots.  The bunches of white, yellow, and purple carrots were dazzling, as were the larger Dragon variety that has a dark, garnet color.

    Root veggies on a cloth

    Despite the lure of those dazzling rainbow carrots, I was drawn to a big bag (three or four pounds) of plain ol' orange carrots: medium-sized, twisty, and even though bits of soil still clung to them they were gleaming and fresh. They just looked so cheerful, and delicious!

    To be honest, I don't tend to look at raw carrots and think "delicious!" Carrots cooked into other things tend to be more my preference—with raw carrots, my reaction is something closer to, "Well, someone has to eat these. Do we have any dip?"

    Despite this, I grabbed a big bag of these cheerful carrots and brought them home.

    I thought about making them into Carrot Ginger Soup or bringing them to a friend's house to snack on... with a big bowl of dip. But instead, I decided to make something new. Savory pies and tarts are always tempting, whether for a brunch gathering or a casual dinner. So I took my happy carrots, gave them a roast, and blended them into this tart.

    This is just one of many ways to prepare root veggie recipes!

    Pile of orange carrots

    Why you'll love this recipe

    The texture of the carrot filling is creamy, smooth, and has a balance of savory notes from onions, sharp Cheddar cheese, and herbs against the sweetness of the carrots. And I love the extra flavor that comes from roasting the veggies beforehand.

    This tart is made with my All-Butter Pie Crust, so it's just as tasty as the filling: flaky, tender, and buttery. This dough is easy to make in advance and hold in the fridge or the freezer until you're ready to make your tart.

    🔪 How to make Savory Cheddar Carrot Tart

    Step 1: Prepare the pie shell

    The beautiful flavors of basil and sweet tomatoes come together in this cheesy tart!

    Roll out the half portion of All-Butter Pie Crust dough into a circle, and fit the circle into a tart pan. Press the dough into place all around the sides and over the bottom, then crimp the edge. Hold the shell in the fridge.

    Step 2: Prepare the veggies

    Chopped carrots and onions

    Slice the carrots and onions into chunks, then coat them with oil and seasonings. Spread them on a baking sheet, then roast them in the oven until they're tender.

    Step 3: Make the filling

    Pureed carrots in bowl

    Blend the cooled, roasted veggies with milk, then mix them with beaten eggs, cream, and shredded Cheddar cheese.

    Step 4: Fill the tart

    Unbaked tart with carrot filling

    Pour the carrot filling into the tart shell. Sprinkle more Cheddar cheese over the top.

    Step 5: Bake, then serve

    Round tart with carrot filling

    Bake the tart for a little over a half-hour, until the filling is set. Let the tart cool for a short time, then slice and serve.

    Notes:

    • This tart uses my All-Butter Pie Crust recipe, a half-portion. Find the recipe for the Pie Crust here. Or, you can use your own homemade or store-bought pie crust dough: use an amount equivalent to a single crust. 
    White plate with tart slice

    I hope you find this to be a fun way to highlight the flavor of fresh, flavorful, cheerful carrots!

    The recipe for this Savory Carrot Cheddar Tart is below. Here are some other veggie dishes you should check out:

    Corn, Vidalia Onion and Bacon Salsa
    Sweet Vidalia onion with corn and savory bacon: it's a salsa that's just as tasty on chips as it is on burgers and chicken!
    Take me there
    Blue plate holding white dish of corn salsa
    Curried Parsnip Soup
    This is a flavorful and spicy Curried Parsnip Soup is made with spices, apple, and veggies, and simmered with plenty of curry! It is also vegan and vegetarian.
    Take me there
    Image of Curried Parsnip and Vegetable Soup in a clear bowl with shallots.
    Winter Root Vegetable Slaw
    This Winter Root Vegetable Slaw is crisp and tasty, and features kohlrabi, carrots, and cabbage. And it comes together in just 30 minutes.
    Take me there
    Coleslaw in a bowl

    💬 Have you made this carrot tart? Click on the stars to rate the recipe or leave a comment for me below!

    Savory Carrot Cheddar Tart

    Nancy Mock
    A flaky, buttery tart filled with roasted vegetables in a creamy filling. A savory Cheddar carrot tart is a great way to enjoy your fresh carrots, and makes a wonderful brunch or light dinner!
    5 from 4 votes. Tap stars to vote
    Print This Recipe Pin This Recipe
    Prep Time 40 mins
    Cook Time 1 hr
    Total Time 1 hr 40 mins
    Course Breakfast, Brunch, Dinner, Spring Dishes, Winter Dishes
    Servings 8 servings

    Ingredients
     
     

    • ½ All-Butter Pie Crust Recipe, chilled
    • 1¼ pounds fresh carrots
    • 1 medium onion, about 7-8 ounces, peeled, ends removed
    • 1 tablespoon canola oil
    • 1½ teaspoon salt, divided
    • ¼ teaspoon pepper
    • 1 cup milk
    • 4 large eggs
    • 1 cup half and half
    • ½ teaspoon thyme
    • 1 cup grated Cheddar cheese

    Instructions
     

    Get the pie crust ready

    • On a lightly floured surface, roll out the half-portion of All-Butter Pie Crust into a 13-inch circle.
    • Fit the dough circle into a 10-inch tart pan, and gently press the dough into place all around the pan and against the sides. Fold the edge under itself and crimp it firmly all the way around.
    • Cover the shell with plastic wrap and place the pan in the fridge until the filling is ready.

    Roast the carrots and onions

    • Preheat the oven to 400° F. Line a large baking sheet with parchment paper. 
    • Peel the carrots and cut off the tops and ends. Cut the carrots into 1½-inch chunks. Place them in a medium bowl.
    • Cut the onions in half, then cut each half into three or four chunks. Place these in the bowl as well. Add to the bowl the oil, ½ teaspoon of the salt and the pepper.
    • Stir to coat the vegetables with the oil and seasonings, then spread the veggies on the prepared sheet into an even layer.
    • Place the pan in the oven and roast the veggies 35 to 40 minutes, until the carrots are soft. Remove the pan from the oven.
    • Increase the oven temperature to 425° F. Move the middle oven rack down one spot so that it's closer to the bottom of the oven.

    Prepare the filling

    • Allow the roasted carrots and onions to cool a little, and then transfer them to the bowl of a food processor, along with the 1 cup of milk. Blend these until they are thoroughly combined and smooth. Set this mixture aside. (An immersion blender with a tall container also works well for this step.)
    • In a large bowl beat the eggs together with the half and half, the remaining teaspoon of salt and the thyme.
    • Add the carrot mixture to the bowl and whisk to combine it all together. Stir in half of the Cheddar cheese.

    Fill and bake the tart

    • Take the pastry shell from the fridge and remove the plastic. Pour carrot filling into shell.
    • Sprinkle the remaining Cheddar cheese evenly over the top. Place the tart carefully into the oven on the lowered rack.
    • Bake the tart for 15 minutes. Reduce the temperature to 325° F and bake for another 20 minutes, until a knife inserted into the center comes out clean.
    • Place the tart on a cooling rack and allow it to cool for at least 15 minutes before slicing and serving.

    Notes

    • This tart uses my All-Butter Pie Crust recipe, a half-portion. Find the recipe for the Pie Crust here. Or, you can use your own homemade or store-bought pie crust dough - use an amount equivalent to a single crust. 
     

    Nutrition

    Serving: 1sliceCalories: 286kcalCarbohydrates: 18gProtein: 11gFat: 19gSaturated Fat: 8gCholesterol: 134mgSodium: 678mgPotassium: 390mgFiber: 2gSugar: 6gVitamin A: 12272IUVitamin C: 6mgCalcium: 213mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!
    « Cherry Trifle In A Jar
    Strawberry Cream Cheese Icebox Cake »

    Reader Interactions

    Comments

    1. Jen

      January 13, 2022 at 9:08 pm

      5 stars
      I had a ton of fresh carrots looking for something new to try and found this. To say this recipe is amazing is an understatement!! It is so easy to make! I’ll definitely be making this for my next get together with friends! Thank you for sharing this awesome recipe!

      Reply
      • Nancy Mock

        January 14, 2022 at 12:14 pm

        Hi Jen! I'm so happy to hear that you liked my carrot tart, what wonderful feedback! Thank you for giving the recipe a try, and I hope your friends will like it, too. I agree, it's nice to find new ways to use up a bunch of fresh carrots. Thank you for sharing this with me!

        Reply
    2. Sandra P. Cohen

      November 27, 2019 at 3:57 pm

      5 stars
      Surprisingly easy and delicious- especially the crust. Will be my go to pie crust from now on.

      Reply
      • Nancy Mock

        March 05, 2020 at 10:16 pm

        Thank you Sandra, I'm so happy you enjoyed it! I love this crust too, so buttery good. 🙂

        Reply

    Ask Me Anything! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is food inspiration through recipes, photography, and story!

    Find a recipe now - head to the Recipe Index.

    Seasonal

    • Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • Cherry Trifle In A Jar
    • The Best Recipes Using Radishes
    • Lilac Infused Whipped Cream
    • Cucumber Radish Salad with Lemony Vinaigrette

    Trending Recipes

    • Easy Spearmint Iced Tea Recipe

    • The Best Fruits of the Forest Pie Recipe

    • Fresh Basil Tomato Salsa

    • Homemade Irish Brown Bread Recipe

    • Cheesy Cheddar Kielbasa Rice

    • Sausage, Peppers & Onions on the Grill | Fair Food at Home

    As seen on:

    Logos for various websites

    Footer

    ^ back to top

    About Me

    • ABOUT ME

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2022 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2022 Foodie Pro on the Foodie Pro Theme