Carrot Tart #NationalPI(e)Day

 This rainbow carrot tart made using frozen phyllo dough is a gorgeous start to your next dinner party, if/when we start having dinner parties again.  Until then, it is a delicious snack to serve to your loved one with a glass of Rose while snuggled on the couch watching a movie.

Happy PI Day........

Colleen of The Redhead Baker invites us each year on 3.14 to join her in celebrating PI(e) day.  It is always a lot of fun to see what everyone brings to the table........

More Recipes for Pi(e) Day

• Chocolate S'mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy's Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen's Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

I decided to go savory this year with an easy peasy and gorgeous carrot tart.  I had planned on serving this up as the first course to family dinner, however the Teen tested positive for COVID and we are now in quarantine. 

So we've been watching a lot of television and movies.  I made this Tart using some rainbow carrots that I had in my refrigerator and served it to my husband with a glass of wine while we watched a movie.  The Teen has lost all sense of smell and taste and has been staying mainly in her bedroom to quarantine from us.  She also had some of this tart but was unable to weigh in on how she liked it.  Poor kid......

Looking back over the years I find that I have only shared one sweet PI day post, the  rest have been savory.  

Chocolate Mousse Pie, Greek Chicken and Spinach Pie, Spaghetti Pie,

Tomato Cheddar Pie, Smoked Salmon and Herb Quiche

Maybe next year I will go sweet again....but I do LOVE my savory pies.......

Appetizers, Tarts, Savory, First Courses, Cheese, Carrots, Vegetables

Appetizers, First Courses, Snacks

American

Yield: 6 first course servings

Author: Wendy Klik

Carrot Tart

This rainbow carrot tart made using frozen phyllo dough is a gorgeous start to your next dinner party, if/when we start having dinner parties again. Until then, it is a delicious snack to serve to your loved one with a glass of Rose while snuggled on the couch watching a movie.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1/4 c. olive oil, divided
• 1/2 vidalia onion, thinly sliced
• salt and pepper, to taste
• 5-6 Rainbow carrots, scraped and sliced lengthwise
• 5 frozen phyllo pastry sheets, thawed
• 3 oz. garlic herb Boursin Cheese

Instructions

1. Heat 2 teaspoons of the oil in a large skillet over med heat.  Add the onion, season with salt and pepper.  Cook, stirring frequently until caramelized and golden brown.  Remove to a bowl and set aside.
2. Meanwhile, toss the carrot slices with a Tablespoon of the oil.  Season with salt and pepper and place onto a baking sheet lined with foil.  Roast in a preheated 450* oven for 10-15 minutes, until tender and slightly browned.  Remove from oven and set aside.
3. Reduce oven heat to 400*.  Line a baking sheet with parchment.  Lay one sheet of phyllo onto the baking sheet and brush with oil, fold in half and brush top with oil, repeat this process 5 times so that your crust is 10 sheets thick.
4. Spread the Boursin Cheese onto the top of the Phyllo crust leaving a 1/2" border.  Sprinkle with the onion slices.  Lay the carrot slices, cut side up onto the top.  Bake until the Pyllo is browned and crisp, about 15 minutes. 
5. Remove to a cutting board and cut into 6 pieces.

Notes:

Adapted from a recipe found at Cooking Light

Calories

391.63

Fat (grams)

23.72

Sat. Fat (grams)

9.53

Carbs (grams)

38.41

Fiber (grams)

3.47

Net carbs

34.94

Sugar (grams)

12.94

Protein (grams)

7.31

Sodium (milligrams)

349.63

Cholesterol (grams)

40.04

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