Colorful Carrots and Peas Tart

Sunday mornings in spring and brunch couldn’t be more compatible, they go together like peas and carrots!   In honor of gathering family around the table and celebrating life, love and fresh starts, I’ve created a garden-gorgeous addition for your buffet – Colorful Carrots and Peas Tart.

Did you know the National Restaurant Association reports more than 33 million Americans eat out on Easter day, apparently brunch is big business! My tart recipe is an easy-peasy, inexpensive way to avoid the breakfast and brunch crowds while enjoying the finer things and good company at home.  But, don’t wait for a spring holiday to make this inspired-by-the-garden recipe – it’s lovely year-round as a light vegetarian entrée or to serve as a dinner or cocktail party appetizer.

For convenience, I’ve started with store-purchased puff pastry dough. Simply score the edges, brush with an egg wash and par bake for ten minutes to create a delicate and flakey crust to be topped with a creamy cheesy layer and lightly caramelized carrots and peas. If you can’t locate tri-colored carrots, feel free to go “all orange” or swap in a few white parsnips.

I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. The Spicy Asiago Artichoke flavor was a tasty way to perk up the peas and carrots, but other varieties like Cucumber Dill or Spinach Parmesan would also work well.

Carrots and Peas Tart

Serves 6 | Finish in 45 minutes

Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.


1 sheet frozen puff pastry, thawed
1 medium egg, whisked
1 ½ cup tri-colored baby carrots cut into thin discs
¾ cup shelled fresh English peas
2 teaspoons olive oil
4 ounces reduced-fat cream cheese
¼ cup Opadipity by Litehouse™ Spicy Asiago Artichoke
1/3 cup part-skim shredded mozzarella cheese
1 tablespoon Instantly Fresh Parsley
¼ teaspoon salt
½ cup additional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving


Preheat oven to 400 F degrees.
Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
Bake for 10 minutes or until turning lightly golden brown.  Remove from oven. If still puffed up in center, gently push down with fingers.
Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl.  Using spatula, gently spread across bottom of tart crust.
Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
Cut into squares or wedges and serve with additional Opadipity.

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