Everyone loves a good tart—chocolate and lemon are always winners. But have you ever tried a savory tart? This month, my collaboration with Peoria Magazine takes tarts to unexpected places. I’m sharing an unforgettable savory tart recipe that you’ll want to make again and again: Mary DiSomma’s Carrot and Feta Tart.
This is one of my favorite recipe cards to break out in springtime because carrots are already in season in Illinois and there’s nothing better than fresh, local vegetables in springtime. I combine these super-nourishing and nutritious root veggies with tangy feta cheese, rich olive oil, garlic, and fresh herbs for an experience that will have everyone coming back for seconds.
You can use your favorite pie dough recipe for the crust, but I highly recommend my Mary’s Favorite Pie Crust recipe. The best thing about this recipe is that it’s meant to be rustic, so don’t worry about making it perfect. Serve it up alongside my fresh, classic French Niçoise Salad with Tonnino Tuna recipe for a complete meal that won’t weigh you down.
From simple everyday ingredients, precious memories can be made.
This tart holds sweet memories for me, as each recipe in our lives does. Every time I make my Carrot and Feta Galette, I think of my daughter Madeline who loved carrots as a youngster. In My Life in Pies: Sweet and Savory Recipes Inspired by Family and Friends, I share many memorable recipes that I hold near and dear to my heart. I hope that you make your own sweet memories as you sample this and the other wonderful recipes in the book.
Easy Carrot Feta Galette Recipe
A savory twist on a classic tart, this springtime favorite features roasted carrots, creamy feta, and fresh herbs baked into a buttery, rustic crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
Instructions
- Preheat the 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 8-10 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 the 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 galette and crimp.
- Whisk egg and cream in a bowl. Brush dough with the egg wash. Bake for 40 minutes or until the crust turns a light golden brown. Remove from the oven and garnish with sprigs of fresh dill. Serve warm or at room temperature.
- Preheat your oven to 400 °F.
- Slice the carrots lengthwise and arrange them cut side down on a baking sheet lined with parchment. If you have any that are very thick, you may have to cut them lengthwise a couple of times—you want the pieces to be uniform in size. Drizzle with olive oil and season with a pinch of salt and pepper.
- Roast for 8 to 10 minutes, then set them aside to cool while you prep the filling.
- Lower the oven temperature to 350 °F.
- In a mixing bowl, combine all of the feta filling ingredients and stir until creamy and well blended.
- Lightly flour your work surface and roll the pastry dough into a 10x7-inch rectangle using the ½ of pie crust recipe linked in the ingredients above. Move the rolled dough onto a fresh parchment-lined baking sheet.
- Use a small offset spatula to spread the feta mixture evenly across the dough, leaving about a ¾-inch margin around the edges.
- Layer the roasted carrots over the cheese mixture. Fold the edges of the dough over the filling. Don’t be too fussy! This will make a beautiful rustic edge around your tart!
- In a small bowl, whisk together the egg and cream. Brush the exposed dough with the egg wash.
- Bake for about 40 minutes, or until the crust is a light golden color. Let cool slightly, then garnish with fresh dill. This galette can be served warm or at room temperature. Enjoy!
