There comes a time in life when we must embrace carrots. I was a late bloomer to carrot eating, much like with potatoes. Carrots were a food I used to only eat raw. Carrot sticks. That's it. Cooked carrots grossed me out for many years. Now, they have become my second favorite vegetable, behind potatoes. But this is not a post about swoon-worthy, awesome potatoes and I won't bore you with my potato obsession yet again. This post is dedicated to carrots. Lovely, soft, slightly sweet, melt-in-your-mouth, divine carrots. So let's make a beautiful rainbow carrot tart with leeks and boursin cheese, shall we?
Rainbow Carrots are Back with a Vengeance
When I listen to some of the things I say while I'm filming my recipes, it occurred to me that I talk to food sometimes as if it's people. Right now, I was thinking about how rainbow carrots disappeared during the pandemic (did anyone else notice this?!) and what happened to them? Where did they go? How did they survive? What did they eat while they were on the road for so long? See, to me, it was an army of rainbow carrots trekking through foreign lands, battling other vegetables, vying for growing, cooking and plating time. They struggled through the pandemic just like us. And now they're back and it's all a blur. Did that just happen? Phew! We made it. Rainbow carrots are back with a vengeance and I'm loving every minute of it.
Rainbow Carrot Tart is Best with Puff Pastry
I know we can't eat puff pastry every day. But I do like to make it from time to time because it's so darn convenient and pretty much anything tastes good on top of it. So get yourself a pack of that frozen puff pastry at the grocery store (comes in a pack of two) and make this dreamy tart.
Easy Steps to Making Rainbow Carrot Tart
Comforting Food You Can Enjoy for Lunch or Dinner
When I cook with puff pastry, my mind wants comforting food. I love roasting veggies and cooking them on top of puff pastry. I know a lot of people use puff pastry for desserts, but I usually make savory dishes with it and I love the flaky dough. It's got that light crunch I want and it's warm and comforting. This is a great option to make with leftovers in mind too, because you've got built-in lunches for a couple of days if you're only cooking for one or two. 🙂 It's pointless to waste your hard-earned money on take-out when you can learn how to cook very easily nowadays. There are lots of resources and you've found one of them right here! You can follow my step-by-step videos for all recipes on my site. Happy cooking!
Need More Puff Pastry Ideas or Vegetarian Meals? I Gotcha Covered:
- Puff Pastry TWO WAYS: Butternut Squash, Goat Cheese & Pecan AND Roasted Eggplant, Tomato & Gouda
- Veggie Tart with Leeks & Goat Cheese
- French Bread Pizza with Romesco Sauce & Eggplant
- Tofu & Broccoli Stir Fry with Soy Tahini Sauce
- Coconut Tofu with Crushed Pineapple & Broccolini
- Chickpea Veggie Burgers w/Dill Havarti & Honey Mustard on Homemade Focaccia