Roasted Carrot & Maple Dijon Salad Tart


  • 1 Taylor Farms Maple Dijon Crunch Chopped Kit 
  • 7 whole rainbow carrots, peeled and cut in half 
  • 1 tbsp olive oil
  • 1-2 tbsp maple syrup
  • 1 tsp kosher salt 
  • Cracked black pepper 
  • 2 tsp minced garlic
  • ½ tsp red pepper flakes 
  • 1 sheet frozen puff pastry, thawed 
  • 1 cup ricotta cheese
  • ⅓ cup goat cheese crumbles 
  • Chopped parsley


  1. Preheat the oven to 425 F. On a small baking sheet lined with parchment paper, arrange carrots evenly and drizzle with olive oil, maple syrup, kosher salt, a few turns of cracked black pepper, minced garlic, and red pepper flakes. Mix carrots until they are evenly coated. Bake carrots for 20 minutes.
  2. Thaw puff pastry according to package instructions, roll out on parchment paper and  trim into a rectangle. Transfer to a baking sheet and score a 1’’ border around the pastry. Bake pastry for 10 minutes or until slightly puffed. 
  3. Whisk together ricotta cheese and goat cheese until slightly smooth. Spread cheese mixture evenly onto puff pastry and top with par-baked carrots. Bake for an additional 20-25 minutes or until the pastry is baked through. Topped with chopped parsley. 
  4. Prepare a Taylor Farms Maple Dijon Crunch Chopped Kit and serve topped on top of the carrot tart or on the side for serving. 

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