Maple-glazed Carrot Phyllo Tart
Prep time
Cook time
Total time
Serves: 4
  • 3 phyllo pastry sheets
  • 5-6 medium carrots ( I used orange, yellow, red and purple carrots)
  • extravirgin olive oil
  • sea salt and pepper
For the maple glaze:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp organic maple syrup
  • 1 tsp fresh thyme, chopped
For the ricotta filling:
  • 250gr/ 2 cups fresh ricotta cheese, drained
  • 2 tbsp homemade pesto
  • a bunch of fresh thyme and basil leaves, chopped
  • a pinch of crushed pink peppercorns
  1. Heat oven to 180C/ 360F. Lightly grease with olive oil an 8 inch tart pan.
  2. Prepare the ricotta filling by mizing all ingredients together in a small bowl. Season with salt and pink pepper and refrigerate until ready to use.
  3. Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then use to line your tart tin, overlapping the sheets.
  4. When you get to the final layer, fill the base with ricotta & pesto mixture, then brush with a little oil and scrunch the edges together to create a nice border.
  5. Using a mandoline or vegetable peeler, make long thin ribbon slices of carrots. Then form a tiny flower in your hands, by rolling one carrot ribbon over another, until you get a pretty rose.
  6. Arrange the flower over your tart until is fully covered,
  7. Prepare the maple glaze by mixing all ingredients together. Brush the carrot roses with the mixture, then season with sea salt.
  8. Bake in the oven for 15 mins, or until golden and crisp. Remove from the oven, allow to cool a little and serve.
The quantities are for a 8-inch tart, which feeds about 4 guests.
Recipe by The Petite Cook at