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+ servings

Maple-glazed Carrot Phyllo Tart

Course: Appetizer
Cuisine: Healthy Eating
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
This light and vibrant maple-glazed carrot phyllo tart is ready in just 20 mins and makes a showstopping vegetarian appetizer or main to share.
Print Recipe


  • 3 phyllo pastry sheets
  • 5-6 medium carrots I used orange, yellow, red and purple carrots
  • extra-virgin olive oil for brushing
  • sea salt and pepper

For the maple glaze:

  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon organic maple syrup
  • 1 teaspoon fresh thyme chopped

For the ricotta filling:

  • 250 g fresh ricotta cheese drained
  • 2 tablespoon homemade pesto
  • a bunch of fresh thyme and basil leaves chopped
  • a pinch of crushed pink peppercorns


  • Heat oven to 180C/ 360F. Lightly grease with olive oil an 8 inch tart pan.
  • 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.
  • Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then use to line your tart tin, overlapping the sheets.
  • 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.
  • 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.
  • Arrange the flower over your tart until is fully covered,
  • Prepare the maple glaze by mixing all ingredients together. Brush the carrot roses with the mixture, then season with sea salt.
  • 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.