Instructions

1. 1

   Preheat the oven to 400 degrees F. Line a medium or large baking sheet with parchment paper.

2. 2

   Place carrots on the prepared pan, then drizzle with olive oil and season with salt and pepper. Turn carrots so they are cut side down and spread in a single layer. Bake for 15 minutes, then remove from the oven. Keep heat in the oven.

3. 3

   While the carrots are roasting, you can make the herbed goat cheese.

4. 4

   Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into an approximate 10-by-14-inch rectangle. Line a large baking sheet with parchment paper, transfer the puff pastry to the prepared baking sheet lined with parchment paper, and poke the puff pastry with a fork a few times to prevent it from puffing up.

5. 5

   Spread the goat cheese over the puff pastry, leaving a 1-inch border on the sides. Add the carrots, cut side down.

6. 6

   In a small bowl, mix together the egg with a fork and use a pastry brush to brush on the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.

7. 7

   Bake for 20 to 25 minutes until the pastry is deeply golden and crisp. Remove from the oven and top with arugula, a drizzle of olive oil and hot honey, then sprinkle with toasted walnuts (or almonds) and a little flaky sea salt. Use the parchment paper to transfer the tart to a cutting board. Cut into 9 or 12 rectangles. Serve warm or at room temperature.