A Publication of WTVP

Carrot Feta Tart

by Mary DiSomma |
Carrot Feta Tart

Carrot Feta Tart

Carrot Feta Tart

Just like Peter Rabbit, I haven’t met a carrot I didn’t love!

Carrots are one of the first plantings in a spring garden. Seeds can be sown a few weeks before the last frost and are ready for picking about 60 days later.

Often referred to as a superfood, carrots are rich in minerals and antioxidants, as well as fiber and a healthy dose of vitamin A. Remember your mom saying you should eat your carrots for better eyesight? Mom was half right. Although carrots won’t improve eyesight, it has been proven they aid in the prevention of vision loss.

I love to make this colorful tart with multi-colored carrots. It’s the perfect recipe for spring. You can serve it alone but it’s also great coupled with a bountiful spring salad.

Use your favorite pie dough recipe for the crust. Don’t worry about being perfect when rolling out the dough. The fun part of this recipe is that it is made to be imperfect. Or in fancy culinary terms, rustic!


  • Prep Time30 min
  • Cook Time50 min
  • Total Time1 hr 20 min
  • Course
    • Main Course
  • Cooking Method
    • roast
    • bake


  • Your favorite pie dough recipe for the crust
  • 1½ pounds multi-colored carrots, peeled but kept whole
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

For the feta filling:

  • 1¼ cups (10 ounces) crumbled and packed feta cheese
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • ¼ cup lightly packed chopped Italian parsley
  • 2 tablespoons chopped fresh dill
  • A few grinds of fresh ground pepper

For the egg wash and garnish:

  • 1 large egg
  • 1 tablespoon cream
  • Fresh dill sprigs



Preheat oven to 400 degrees. Slice carrots in half lengthwise and place them, cut side down, on a parchment-lined baking sheet pan. Drizzle with olive oil and season lightly with salt and pepper. Roast for 10 minutes. Remove from the oven and cool while preparing the filling. Reduce oven temperature to 350 degrees.


In a bowl, combine all the feta filling ingredients. Mix until smooth.


On a lightly floured surface, roll pastry dough into a 12-inch circle or a 10 x 7-inch rectangle. Transfer the rolled-out pastry to a new parchment-lined sheet pan.


Using a small offset spatula, spread feta mixture evenly on the pastry, leaving a ¾-inch border on all sides. Place roasted carrots on top of the feta. Fold dough edges up into the tart and crimp.


Whisk egg and cream in a bowl. Brush dough with the egg wash. Bake for 40 minutes or until crust turns a light golden brown. Remove from oven and garnish with sprigs of fresh dill. Serve warm or at room temperature.


Mary DiSomma

Mary DiSomma

Our chef lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children. She also appears on Peoria Magazine’s You Gotta See This! on WTVP PBS