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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

50 min.

60 min.



Savory Carrot Puff Pastry

Delicious, simple, and a perfect crowd pleaser as a holiday appetizer or side. 


1 1/2 cups pecans
1 pounds rainbow carrots or regular carrots (save the green tops)
1 bundle of swiss chard sliced into thin ribbons
1 teaspoon finely grated orange zest
1/2 cup fresh squeezed orange juice
1/2 cup (1 stick) unsalted butter, divided
2 tablespoons sugar, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons apple cider vinegar
1/2 teaspoon ground allspice, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
2 large eggs
1 cup of feta cheese crumbles or other soft cheese (ricotta or low-fat cream cheese)
2 tsps rosemary (minced or chopped very fine)
1 (14–17-ounce) package frozen puff pastry such as Dufours or Pepperidge Farm
All-purpose flour (for dusting)
1 tablespoon olive oil
1 small shallot, thinly sliced


1Take pastry dough out of freezer to semi-thaw. Preheat oven to 400°F.
2Bake pecans until lightly toasted on a baking sheet, about 5 minutes. Let cool.
3Cook carrots, Swiss chard, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over high heat stir occassionally until tender (10 mins.) Reserve the liquid in the skillet.
4Transfer 1/4 cup pecans to a small bowl; set aside.
5Take the remaining ingredients for the filling and process within a food processor salt, pepper, and remaining pecans, add sugar and allspice until fine. Add eggs, cheese, herbs, orange zest, and butter and process until smooth.
6Take out a baking sheet (it can be the same sheet used to toast the pecans). Place a parchment sheet over it with a light amount of flour. Gently hand roll pastry dough out onto a lightly floured sheet of parchment. Using a sharp knife, lightly score a border around pastry (diagonal or straight.)
7Next spread egg mixture within border of pastry, then arrange carrots over in a pattern. And then place the entire arrangement on the baking sheet into the oven.
8Bake for about 25 minutes. Look for a golden to light milk chocolate color for the filling. as well as make sure the pastry dough rises and "puffs" golden on the edges.
9Transfer to a cooling rack and let cool for 10 mins.
10Meanwhile, heat reserved carrot liquid over high; reduce it to a syrup. Brush top of tart with syrup while still warm.
11Quickly stir oil and remaining vinegar, salt, and pepper in a medium bowl. Add shallot, carrot greens, and pecans. Toss all dress, then using tongs place over the tart to serve. Cut the pastry into 12–16 pieces.