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Vegetarian, Classics and bistro fare

Carrot and cream cheese tart with a green salad

This carrot and cream cheese tart is a savory pie for 4, ready in 55 minutes, easy to make, for €1.80 per person. Steaming the carrots keeps them sweet and prevents extra water in the filling, while the cumin cream cheese adds a creamy edge. Serve it warm with a green salad.

Soft carrots with cumin, creamy cheese and a golden crust, that's tonight's tart with a green salad on the side.

Carrot and cream cheese tart with a green salad
Total time
55 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This tart pairs soft, sweet carrots with a creamy cheese filling, lifted by a touch of cumin instead of the usual gruyere. The golden shortcrust pastry gives it crunch, and the egg custard holds together well when sliced without turning rubbery. It's a simple savory tart that works just as well for kids as for adults.

It's great for a weeknight dinner when you want something easy to make but still full of flavor, and it holds up just as well for a casual Sunday dinner with friends. Served warm with a green salad, it makes a full meatless meal, perfect when you want to mix things up at the table.

The ingredients

4 people

Pantry

  • shortcrust pastryoften in the pantry 1
  • ground cuminoften in the pantry 1 tsp
  • olive oiloften in the pantry 3 tbsp
  • cider vinegaroften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • carrots 600 g
  • green salad 1

Dairy

  • cream cheese 150 g
  • eggs 3
  • heavy cream 10 cl

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the carrots, slice them into rounds and steam them. 15 min

    Poke them with the tip of a knife, they should be tender but not mushy.

  2. Roll out the dough in a tart pan, prick the base with a fork, then blind bake it at 180°C. 10 min

    Place parchment paper and some dried beans on top so the dough doesn't puff up.

  3. Mix the cream cheese, eggs, cream, cumin, salt and pepper together.

    Whisk gently, too much air will make the tart puff up then collapse.

  4. Arrange the carrots over the tart base and pour the filling on top.

    Save a few carrot rounds to arrange nicely on top.

  5. Bake at 180°C and serve warm with the salad dressed in olive oil, vinegar, salt and pepper. 30 min

    The tart is done when the center no longer jiggles as you shake the pan.

Our tips to get it right

  • Drain the steamed carrots well, even a little leftover water can make the crust soggy.
  • If your cream cheese is very runny, stir in a tablespoon of flour into the filling so it sets better during baking.
  • Let the tart rest for 5 minutes out of the oven before slicing, it will hold together much better.

The variations

  • Swap the cream cheese for fresh goat cheese for a sharper flavor.
  • For a quicker version, use raw grated carrots and sauté them for 5 minutes in a pan before spreading them on the dough.
  • For kids, swap the cumin for a pinch of nutmeg, it gives a milder, more familiar taste.

What to serve it with

  • Green salad with vinaigrette
  • Light soup as a starter
  • Glass of fresh apple juice

Storage

The tart keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, sliced into portions. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can I use a different cheese instead of cream cheese?

Yes, fresh goat cheese or thick strained yogurt both work well instead. Strained yogurt will give a slightly firmer texture but stays just as creamy.

Can I make this tart ahead of time?

Yes, you can bake it the day before and gently reheat it in the oven before serving. You can also blind bake the crust ahead and mix the filling separately until you're ready to bake.

Why steam the carrots instead of boiling them?

Steaming keeps the carrots from releasing water into the tart as it bakes. It also preserves their natural sweetness better than boiling does.

Is the cumin necessary in this recipe?

No, you can leave it out or use a pinch of nutmeg instead for a milder flavor. Cumin just adds a warm note that pairs well with the carrots.

How long does it take to make a carrot and cream cheese tart with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a carrot and cream cheese tart with a green salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a carrot and cream cheese tart with a green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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