Carrot Tart With Whipped Feta And Hot Honey

By Donna Hay

April 14, 2026

Sweet, salty and buttery, this has all the classic flavours of a savoury tart, with some cooling creaminess from the whipped feta. I love the drizzle of chilli-spiked honey for a final flavour lift.

Serves

In this Recipe

California Native Mountain Wildflower Honey

The Regenerative Farm Box

Ingredients

CARROT TART

Puff pastry 1 sheet (about 13 oz / 375g), ready-rolled

Unsalted butter 4 tablespoons (60g)

Brown sugar 2 tablespoons (packed)

Fresh thyme 8–10 sprigs

Sea salt To taste

Black pepper To taste

Carrots 8–10 small (or ~1 lb / 450g), peeled and halved lengthwise

WHIPPED FETA

Feta cheese (soft) 7 oz (200g)

Greek yogurt (plain, thick) ⅓ cup

TO SERVE

Honey For drizzling

Dried chili flakes To taste

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Steps

Use an inverted 26cm (10¼ inch) ovenproof non-stick frying pan to cut a round from the pastry sheet. Refrigerate until chilled.
To make the whipped feta, place the feta and yoghurt in a blender or food processor and blend until smooth. Refrigerate until ready to serve.
Heat the same ovenproof non-stick frying pan over medium-low heat.
Add the butter, sugar, thyme, salt, and pepper and cook, stirring until the mixture is smooth and bubbling.
Arrange the carrots, cut-side down, in the frying pan and cook for 10–12 minutes. Remove the pan from the heat.
Preheat the oven to 200°C (400°F).
Place the chilled pastry over the carrots and bake for 20–25 minutes or until the pastry is puffed and golden.
Allow the tart to stand for 2 minutes, then carefully invert onto a serving plate.
Top with the whipped feta and a drizzle of honey.
Sprinkle the chilli flakes over the honey to serve.