Ricola Carrot tart with herb-feta-cream Recipe


Carrot tart with herb-feta-cream

Who says cake always has to be sweet? Our savory carrot cake recipe with feta-cream is the perfect spring tart.

Carrot Tart with Herb-Feta-Cream

Total: 2h 0min | Active: 60min


1 cake (6 pieces)

For the dough:

400 g

“tart” dough, or 

250 g


1/2 tsp


120 g


50 ml


For the herb and feta cream:

250 g



Freshly squeezed lemon

3 tbsp

Olive oil

A handful each

Fresh basil, chives and parsley

1 clove


1 tsp

Ground black pepper

For the roasted carrots:

850 g

Carrots of various colors

2 tbsp

Olive oil

1 tsp

Coarse salt

1/2 tsp

Ground black pepper


Large egg

2 tbsp

Crumbled feta

For the decoration:

60 g

Fresh cress

2 tbsp

Crumbled feta to sprinkle


1 piece

  • Energy

    540 kcal / 2259 kJ

  • Carbohydrate

    40 g

  • Fat

    34 g

  • Protein

    14 g


  • Mix the flour and the salt.
  • Cut the butter into cubes and add it to the flour and salt mixture, rubbing it into crumbs by hand.
  • Add the water and knead it into a dough.
  • Roll the dough into a ball, wrap it in shrink wrap and place in the fridge for 30 minutes.

Roasted carrots

  • Preheat the oven to 200°C on a fan setting.
  • Wash the carrots and cut them lengthways into halves or thirds, depending on how thick they are. The pieces should be around 1 cm thick.
  • Place the carrot pieces on a sheet of baking paper on a baking tray, drizzle them with olive oil and sprinkle with salt and pepper.
  • Roast for around 10–12 minutes, until the carrots begin to turn soft and brown. Then let the carrots cool on the baking tray.

Herb and feta cream

  • Place the garlic, lemon juice and olive oil in a mixer and mix until the garlic is finely minced. Add the feta, herbs and pepper and mix until the ingredients form a soft paste.

Add together and bake

  • Preheat the oven to 180°C on a fan setting. Roll out the dough and spread the feta cream over it, leaving a gap of 4–5 cm along each edge. Scatter the thinnest of the cooled carrot pieces at an angle across the feta cream. Arrange the rest of the pieces on top in a second layer. 
  • Fold the edges of the dough up over the carrot ends and coat with whisked egg.
  • Place on a sheet of baking paper on a baking tray and bake for around 35–45 minutes, until the corners are golden brown and crispy, making sure to turn the tray halfway through.
  • Leave the carrot-tart to cool a little, then sprinkle with the crumbled feta and fresh cress. Slice and serve as desired.
Carrot Tart with Herb-Feta-Cream