4 persons

50 minutes

250g Chantanay carrots
1 sheet ready-rolled pastry
85g goat cheese
half a jar tomato pesto
1 tbsp olive oil
a couple sprigs of chives
pepper and salt

Chantenay and goat’s cheese tarts

Preheat the oven to 220°C and line a large baking tray with baking paper.

Cut the Chantenay carrots into quarters and steam them briefly.

Unroll the pastry on a baking sheet and cut out the shapes. Use a fork to make some holes in the dough. Bake the pastry in the oven for about 12-15 minutes until puffed up and they are golden brown. How long this takes depends on your oven.

Remove the pastry from the oven and add some tomato pesto. Add carrots, sliced goat cheese, olive oil and pepper and salt to taste.

Place the tarts into the oven again and bake for about 5-7 minutes until the cheese has melted and the Chantenay carrots are hot. Remove them from the oven, sprinkle with some chopped chives and they are ready!

Chantenay taartjes


Chantenay wortelen

The Chantenay carrot has a delicious full flavour and a good bite. They can be recognized by the triangular shape, soft skin and bright colours. The smaller and more compact the carrots, how better the taste will be. The carrot also retains its purple, yellow or orange colour when you cook it.




Chives have a delicious onion-like flavour. Therefore, the plant belongs to the leek family and is related to bulbous plants such as onion, leek and garlic. Chives add a lot of colour and flavour to dishes.


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