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

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.

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

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.

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

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.

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.