Savory Carrot Tart

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Ever since John and I watched the entire Great British Bake Off series, I’ve had the baking itch. Watching the skilled bakers patiently knead glutinous loaves and meticulously pipe lines of frosting onto towering cakes was mesmerizing. But baking can be intimidating. And then take away eggs, milk, and butter? HA! Forgettaboutit.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

But not to worry, it can be done! And if you have a food processor, it takes but a few seconds to whip up this flaky crust. All thanks to my good friend, coconut oil. This superstar ingredient has the solid-at-room-temperature texture of butter but without the dairy. It’s a vegan pastry crust’s BFF!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

To be honest, I was hesitant to post this recipe because everything on the interwebs these days is “vegan, gluten-free, grain-free, oil-free, low-carb, grass-fed, unicorn”… And it’s bullshit. Pardon my French but trying to make every single dish I ever make or eat or share with you all perfectly healthy is exhausting and not realistic. More to come on my thoughts around eating perfectly later in the week…

Vegan Savory Carrot Tart | AreYouKitchenMe.com

When I dreamt up this wacky tart and explained it to John, he was beyond skeptical. “A savory pie…? But not in a pie pan? With herbs…?” He’s one hell of a supportive guy but even he couldn’t hide the uncertainty of this seemingly strange combo. But let me tell you what, it works! Fresh herbs, bright citrus, a punch of ginger, everything just sings. I’m really hyping this thing up, aren’t I? But it’s not like that. It’s not fancy- I mean look at my raggedy, chunky, imperfect crust. It borders on ugly and I love that. No pressure. Just whip this together and who cares what it looks like. I promise it will taste great!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Real quick, lemme just chat at you about vegan cream cheese. Kite Hill brand is my hands-down favorite, but I also like TreeLine. You can also buy either of those in the chive/herb flavors and skip adding the fresh herbs. Boom. For this recipe, I made my own cream cheese, and it was SO delish! To try it yourself soak 1 cup each cashews and slivered almonds overnight, rinse and drain, and add to a high powered blender with 2 Tbs. non-dairy yogurt, and 1 tsp. salt. Blend until completely smooth, adding a splash of water if needed; you may have to scrape down the sides frequently. Then let the mixture sit in glass bowl a warm place (like an oven with the light on) overnight, or until nice and tangy.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

If you’re freaked out by making piecrust, and think I’m insane for making cream cheese (I don’t blame you), you can totally pick up a pre-made piecrust and a tub of non-dairy (or dairy) cream cheese from the store. I certainly won’t judge. And if it means you’ll try this Savory Carrot Tart, it’s 100% worth it.

Savory Carrot Tart

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Ingredients

    Crust*
  • 1¼ cups flour (I used half whole wheat pastry, half all purpose)
  • ½ tsp. salt
  • ½ cup chilled coconut oil
  • ¼ cup ice cold water
  • Filling
  • 3-4 large carrots, peeled into thin strips
  • 1” piece of ginger, grated
  • 1 orange, zested and juiced
  • 1 tsp. salt
  • 4 oz. vegan cream cheese
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped from chives

Instructions

  1. Prepare the crust: In the bowl of a food processor, add flour and salt and pulse to combine. Then add the coconut oil and pulse until the mixture resembles coarse sand. One tablespoon at a time, add the water until you can pinch the dough together, you may not need all of the water. Shape the dough into a disk, wrap in cling wrap, and place in the fridge to chill.
  2. While the dough is chilling, prep the carrots. Use a vegetable peeler to shave the carrots into very thin strips. Toss them gently with the ginger, orange juice and zest, and salt. Set aside.
  3. In a small bowl, add the cream cheese and fresh herbs and mix well to combine. Set aside at room temperate to make it easier to spread.
  4. Preheat oven to 375 degrees.
  5. Remove the dough from the fridge, place it on a piece of parchment paper, and cover it with the cling wrap. Carefully roll the dough out into a circle approximately 16” across and ¼” thick. Transfer the parchment and dough to a cookie sheet and chill again for about 5 minutes.
  6. Once chilled, spread the herbed cream cheese on the dough. Then pile on the carrots, leaving any extra marinade behind.
  7. Carefully fold the dough over the fillings, folding and tucking as you go. It’s ok if it’s imperfect, we’re going for rustic! Bake for 35-40 minutes, until golden brown. Allow to cool for a few minutes before slicing. Garnish with fresh herbs and enjoy!

Notes

Feel free to buy and use a store-bought piecrust if you’re not into making your own. No judgment over here.

https://www.areyoukitchenme.com/savory-carrot-tart/

Vegan Savory Carrot Tart | AreYouKitchenMe.com

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