Golden-glazed carrot, mushroom & hazelnut tart

Golden-glazed carrot, mushroom & hazelnut tart

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(5 ratings)

Prep: 15 mins Cook: 50 mins


Serves 2

Vegetarian guests? This individual puff pastry pie makes the perfect, stress-free offering

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal702
  • fat47g
  • saturates22g
  • carbs56g
  • sugars29g
  • fibre11g
  • protein14g
  • salt1.4g
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  • 3 carrots, peeled and cut in half lengthways, or about 10 baby carrots left whole



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 15 x 12cm rectangle of all-butter puff pastry from a 320g roll
  • 1 banana shallot or 2 normal shallots, very finely diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g chestnut mushroom, very finely chopped
  • 1 tbsp chopped roasted hazelnut, plus a little extra to garnish



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 3 tbsp low-fat cream cheese
  • a few tarragon leaves, chopped, plus a few leaves to garnish



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once.

  2. Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and put in the oven for 12 mins with the carrots.

  3. Fry the shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool. Whizz a third of the mushroom mixture with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix.

  4. Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with a few tarragon leaves and some more chopped nuts to serve.

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Comments, questions and tips

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Pat Watkinson's picture
Pat Watkinson
13th Dec, 2017
This looks good
8th Dec, 2016
Really delicious!
19th Oct, 2014
Perhaps I didn't roll the pastry thin enough but that last stage took ages to cook. Apart from that it was delicious the mix of the tarragon and maple syrup quite unusual - a sweet aniseed taste.
28th Dec, 2013
I made these for the Christmas eve, for us vegetarians and we loved them! So did the meat eaters: The extras I made for the curious disappeared rather quickly. And as it turns out, should you have some mushroom filling left over, it makes a great sandwich topping as well.
Ann Allen's picture
Ann Allen
6th Dec, 2017
Hi, is this recipe really for one person - it seems a lot?
Ann Allen's picture
Ann Allen
3rd Dec, 2017
It says this recipe is for one person - but the ingredients seem more for 4 people. I need a QUICK answer, please.
goodfoodteam's picture
8th Dec, 2017
Sorry we missed this. The recipe is for two people. Number of servings is included at the top of all our recipes.
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