# What You'll Need:
→ Crust
01 - 1 sheet ready-made puff pastry, thawed (approximately 8.8 ounces)
02 - 1 egg, beaten (for egg wash)
→ Carrot Filling
03 - 1.1 pounds carrots, peeled and sliced diagonally into 1/4-inch pieces
04 - 1 tablespoon olive oil
05 - 2 tablespoons pure maple syrup
06 - 1 tablespoon white miso paste
07 - 1 tablespoon unsalted butter, melted
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Cheese Layer
11 - 3.5 ounces soft goat cheese, crumbled
12 - 1.75 ounces crème fraîche or sour cream
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra maple syrup for drizzling (optional)
15 - Flaky sea salt
# Steps to Follow:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots with olive oil, maple syrup, miso paste, melted butter, thyme, sea salt, and black pepper until evenly coated.
03 - Spread carrots in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, turning once, until tender and caramelized. Remove from oven and allow to cool slightly.
04 - Roll out puff pastry onto a parchment-lined baking tray, scoring a 3/4-inch border around the edges without cutting through. Prick the center area with a fork.
05 - In a small bowl, blend goat cheese and crème fraîche until smooth. Spread this mixture evenly within the scored border on the pastry.
06 - Arrange the roasted carrots evenly over the cheese layer. Brush the pastry border with beaten egg for a golden finish.
07 - Bake in the preheated oven for 18 to 20 minutes or until the pastry is golden and puffed.
08 - Allow the tart to cool for 5 minutes. Garnish with chopped parsley, an optional drizzle of maple syrup, and a sprinkle of flaky sea salt before slicing and serving warm or at room temperature.
