Carrot tart

Scroll away, hungry Pandas, and enjoy some delicious-looking foods these foodies either made themselves, or spotted somewhere in the wild.

Those colours! How could you not adore seasonal vegetables when they look and taste this good together in this veggie spiral tart? We’re always encouraging people to eat seasonally and we picked up both parsnips…

This simple carrot tart is the perfect appetizer for spring. Frozen puff pastry makes the perfect base for roasted carrots with garlic and herb cheese.

A savoury spin on the traditional upside-down tart.

Deb Perelman's carrot tarte tatin is a savory take on the classic French recipe that’s simultaneously impressive and easy to pull off.

My root vegetable tarte tatin features a stunning mosaic of candied root vegetables with a savory kick atop a buttery, flaky puff pastry crust.

This jewel-toned savoury tarte tatin from Rick Stein brings together heritage carrots and beetroot on a pastry base for the ultimate vegetarian main. Why not serve it as your centrepiece this Christmas?

In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.

Apples are the traditional ingredient for tarte tatin, but using carrots instead creates a tasty savoury version of this dish. Layers of textures and traditional French flavours are combined: carrots and honey, caramelised onions and mustard, goat’s cheese and thyme, all over a flaky pastry base. This recipe is delicious and easy to make, and it’s also so pretty that nobody can resist it.

Roast Carrot Tart in Puff Pastry