- 3/4 lb. medium-sized carrots (about 5 carrots)
- 1 tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 sheet thawed puff pastry, from 17 oz. package
- 1 5-6 oz. container or garlic and herb cheese, such as Boursin
- 1/2 c. grated monterey jack cheese
- 1 tbsp. chopped fresh dill or chives
- Preheat the oven to 400° with oven racks in the upper and lower thirds of the oven.
- Line a large baking sheet with aluminum foil. Peel or scrub the carrots and quarter them lengthwise. Place them on the baking sheet; drizzle with the olive oil and season with the salt and pepper. Toss the carrots, then arrange them in a single layer. Roast on the top rack of the oven until lightly browned, 15 to 20 minutes. Remove them from the oven, and let cool slightly.
- Meanwhile, line another baking sheet with parchment paper. Unfold the puff pastry sheet into a 9-inch square, with the floury side facing down. Using a paring knife, make a shallow cut along each side of the pastry square to create a 1/2-inch wide border. Using a fork, prick the inside of the square 8 to 9 times all over. Bake on the bottom rack of the oven (while the carrots bake on the top rack), until the edges are lightly golden, 12 to 14 minutes. (After baking, if the interior of the puff pastry square puffs up, cut through the shallow cuts once again, then press the center of the square down with the back of a fork, being careful of steam.)
- Crumble the garlic-herb cheese into small pieces and sprinkle all over the pastry (within the border). Gently spread the cheese to cover. Sprinkle with monterey jack cheese. Arrange the carrots on top of the cheese and return the tart to the bottom rack of the oven. Bake until the edges are golden brown and the cheese is melty, 10 to 12 minutes. Transfer the tart to a cooling rack to cool slightly. Top with fresh herbs and slice to serve, or let cool completely and serve at room temperature—it's delicious either way!
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