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close up view of two slices of carrot tart on a black plate.

Carrot Tart with Pesto

  • Author: Lexi
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 10 1x
  • Diet: Vegan


This savory tart is made with carrot top pesto, roasted carrots, and topped with pistachios and pomegranate. It's vegan, gluten free and makes for a wonderful holiday appetizer! 




  • 2 1/4 cups Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup cold vegan butter, diced into small cubes
  • 6 tbsp ice water

Carrot top pesto*+ ricotta:

  • 1/2 cup basil
  • 1 cup carrot top greens (wash well and remove stems)
  • 1/4 cup pistachios
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/4 tsp salt
  • Pepper to taste 
  • 1/4 cup olive oil
  • 1/2 cup vegan ricotta


  • 2 lbs. carrots, peeled and halved lengthwise
  • 2 tsp olive oil + more for brushing
  • Salt and pepper to taste
  • For topping: chopped pistachios, vegan feta, pomegranate


  1. Preheat oven to 375˚F. 
  2. To make crust, stir together flour, oregano, salt and pepper. Add in cold butter and use your hands to mix until it forms a shaggy dough. You should still have some small pieces of butter throughout the dough, so don't overmix. Slowly pour in the ice water and knead gently until the dough forms a ball.
  3. Flatten dough into a disc and place in a gallon-sized ziploc bag. Remove all air from bag and seal. Use a rolling pin to flatten the dough to fill the entire ziploc bag (this makes it much easier to roll out later on!
  4. Refrigerate dough for 30-40 minutes. 
  5. Prep carrots and toss with olive oil, salt and pepper. Transfer to a baking sheet and roast for 15 minutes. Remove from oven and reduce heat to 350˚F.
  6. Meanwhile, add all pesto ingredients except olive oil and ricotta to a food processor or blender. Pulse/blend until well combined, then slowly stream in the olive oil until smooth. Add ricotta and pulse until combined. 
  7. Remove dough from refrigerator and place on lightly floured surface. Roll dough into a 9x12" rectangle and transfer to a parchment paper-lined baking sheet. 
  8. Spread pesto onto crust, leaving a 1" border all the way around. Arrange carrots on top of pesto. Carefully fold the dough over the edges of the carrots (See photos). The crust may split in some places - use your fingers to gently pinch/smooth back together. 
  9. Brush crust with olive oil and bake for 35-40 minutes, until the crust is golden brown. Top with chopped pistachios, vegan feta, pomegranate and fresh parsley or basil. 


*To make this recipe quicker, feel free to use store-bought pesto.

  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 360
  • Sugar: 4.6 g
  • Sodium: 584.9 mg
  • Fat: 22.8 g
  • Saturated Fat: 11.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38.9 g
  • Fiber: 4.3 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

Keywords: carrot tart