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.
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.
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.
Prepare a Taylor Farms Maple Dijon Crunch Chopped Kit and serve topped on top of the carrot tart or on the side for serving.