Roasted Carrot and Feta Tart with Herby Dressing

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    514

A flaky pastry base topped with creamy whipped feta, sweet colourful roasted carrots and topped with a fresh herb dressing. Great for outdoor dinners or picnics.

recipe updated Sep 27, 2025

Ingredients

  • Lemon icon
    Lemon
    1
  • Feta cheese icon
    Feta cheese
    200 g
  • Heirloom carrot icon
    Heirloom carrot
    800 g
  • Fresh herbs icon
    Fresh herbs
    30 g
  • Greek yogurt icon
    Greek yogurt
    300 g
  • Garlic purée icon
    Garlic purée
    1 teaspoon
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Salt icon
    Salt
    ½ teaspoon
  • Smoked paprika icon
    Smoked paprika
    1 teaspoon
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Ground ginger icon
    Ground ginger
    ½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    ¼ teaspoon
  • Ground turmeric icon
    Ground turmeric
    ¼ teaspoon
  • Cayenne pepper icon
    Cayenne pepper
    ¼ teaspoon
  • Sea salt icon
    Sea salt
    as needed
  • Egg icon
    Egg
    1
  • Puff pastry icon
    Puff pastry
    500 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Baking tray - large
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Making the herb dressing:
  2. Fit the Knife Blade (or Max Blade for kCook Multi)
  3. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  4. Blend until smooth - 1 minute, speed 12
  5. Transfer the yoghurt mixture into a clean bowl and cover
  6. Chill in the fridge until needed
  7. Making the feta filling:
  8. Clean the appliance bowl and fit the Knife Blade (or Max Blade for kCook Multi)
  9. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  10. Blend until smooth - 1 minute, speed 12
  11. Transfer the yoghurt mixture into a clean bowl and cover
  12. Chill in the fridge until needed
  13. Making the roasted carrots:
  14. Line a baking tray with parchment paper
  15. Preheat the oven - 190ºC
  16. Add the ingredients onto the baking tray and toss to coat
  17. Roast until the carrots have softened - 25 minutes, 190ºC
  18. Remove from the oven and set aside
  19. Place a clean baking tray in the oven to heat up - this will help the bottom of the pastry crisp up
  20. Roll out the pastry into a 40 cm x 30 cm rectangle
  21. Place the pastry on a sheet of parchment paper
  22. Using a knife, gently score a 2 cm border around the edges of the pastry, being careful not to cut all the way through
  23. Brush the pastry with egg
  24. Sprinkle salt around the edges of the pastry
  25. Carefully slide the pastry onto the heated tray
  26. Bake until light golden - 15 minutes, 190°
  27. Remove the baking tray from the oven
  28. Using your fingertips, press indents in the middle of the dough
  29. Let cool
  30. Spread the feta mixture into the indent
  31. Top with the roasted carrots
  32. Drizzle with the herb dressing
  33. Serve
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