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+ servings

Chantenay and goat’s cheese tarts

A lovely combination of sweet carrots with salty goat’s cheese. This recipe is quick and easy to make. A great veggie lunch and any leftovers are great for lunchboxes too. 

Course lunch
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Calories 607 kcal
Author Lakeland


  • 250 g Chantenay carrots
  • 320-350 g sheet of ready-rolled gluten-free puff pastry
  • 85 g goat's cheese
  • 1/2 jar of red pesto
  • 1 tbsp olive oil
  • sea salt flakes and black pepper
  • a handful of fresh chives chopped


  1. Preheat the oven to 220.C/Gas Mark 8 and line a large baking sheet with non-stick baking paper.

  2. Cut the carrots into quarters and lightly steam until just tender.

  3. Unroll the pastry onto the baking paper and cut into whatever shapes you like, or stamp out with a large cookie cutter. Prick the bases here and there with a fork.

  4. Bake in the oven for 12-15 minutes until puffed up and golden brown. Keep an eye on the pastry while it's baking.

  5. Remove the tart bases from the oven and smear with pesto. Top with carrots and sliced goat’s cheese. Drizzle with olive oil and sprinkle with salt and pepper.

  6. Return the tarts to the oven and bake for 5-7 minutes until the cheese has just melted and the carrots have heated through. Remove from the oven, scatter over the chives and serve immediately.

Nutrition Facts
Chantenay and goat’s cheese tarts
Amount Per Serving (4 g)
Calories 607 Calories from Fat 374
% Daily Value*
Fat 41.6g64%
Saturated Fat 12.5g78%
Sodium 0.7mg0%
Sugar 4.3g5%
Protein 13.5g27%
* Percent Daily Values are based on a 2000 calorie diet.