# What You’ll Need:
→ Crust
01 - 1 sheet (approx. 8.8 oz) ready-made puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
→ Carrot Filling
03 - 1.1 lb carrots, peeled and sliced into 1/4-inch diagonal pieces
04 - 1 tbsp olive oil
05 - 2 tbsp pure maple syrup
06 - 1 tbsp white miso paste
07 - 1 tbsp unsalted butter, melted
08 - 1 tsp fresh thyme leaves
09 - 1/2 tsp sea salt
10 - 1/4 tsp black pepper
→ Cheese Layer
11 - 3.5 oz soft goat cheese, crumbled
12 - 1.8 oz crème fraîche or sour cream
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra drizzle of maple syrup (optional)
15 - Flaky sea salt
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots with olive oil, maple syrup, miso paste, melted butter, thyme, salt, and pepper until evenly coated. Spread carrots on the prepared baking sheet in a single layer.
03 - Roast carrots for 20 to 25 minutes, turning once, until tender and caramelized. Remove from oven and let cool slightly.
04 - Roll out puff pastry on a parchment-lined baking tray. Score a 3/4-inch border around the edge without cutting through. Prick the center area with a fork.
05 - Combine goat cheese and crème fraîche in a small bowl until smooth, then spread evenly within the scored border of the pastry.
06 - Arrange roasted carrots over the cheese layer. Brush pastry border with beaten egg.
07 - Bake for 18 to 20 minutes until pastry is golden and puffed.
08 - Allow tart to cool for 5 minutes. Garnish with parsley, drizzle with maple syrup if desired, and sprinkle flaky sea salt. Slice and serve warm or at room temperature.
