When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.
So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.
I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. 
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.
Check out Pea & Carrot Recipes for Spring
by The Fit Fork at Mode
What is on your menu for Easter weekend? Or, what is your favorite spring vegetable? Please share in the comments below — XOXO, Jennifer
This post is sponsored by Mode.com and Litehouse Foods. All opinions are my own.
- 1 sheet frozen puff pastry, thawed
- 1 medium egg, whisked
- 1 1/2 cups tri-colored baby carrots cut into thin discs
- 3/4 cup shelled fresh English peas
- 2 teaspoons olive oil
- 4 ounces reduced-fat cream cheese
- 1/4 cup Opadipity by Litehouse™ Spicy Asiago Artichoke
- 1/3 cup part-skim shredded mozzarella cheese
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/2 cup additional Opadipity by Litehouse™ Spicy Asiago Artichoke for servingadditional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving
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Preheat oven to 400 F degrees.
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Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
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Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
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Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
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Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
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Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
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Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
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Cut into squares or wedges and serve with additional OPAdipity.
YUM! Looks almost too pretty to eat!
Love carrots, love peas, love tarts, let’s do it!
I’m a pea lover, you don’t meet many 🙂
That looks delish – I am a fan of peas and carrots, too! Congrats on 25 years!! That is awesome.
Thanks Erica, the 25 years FLEW by!
Happy Anniversary! This looks delicious and so original! Have never thought to put peas and carrots on puff pastry! Looks and sounds so fresh and healthy!
Thanks Rosey!
This is such a pretty brunch addition! Love all the veggies 🙂
Thanks Liz!
That looks fantastic! Love the artichoke in there. Hope you will link up to meatless Monday next week
Yes, I need to link up — putting it on my calendar
This is so pretty and springy! I’d have a hard time not eating the whole thing 🙂
Thank you Christina, honestly the crust is best when eaten all at once – 🙂
i dont celebrate Easter but im looking forward to lovely brunch! this tart looks soooo pretty and colorful 🙂
Spring is THE season for brunching! Enjoy!
Jennifer this looks so good! I wonder if I can find a gf puff pastry? Or at least a good substitute.
Hmm, wonder if gf puff pastry even exists, it seems like the lack of gluten would def keep from rising so high . . . but you could do a gf pie dough and form onto the bottom of a rimmed baking sheet
Wow ! That’s insanely pretty 🙂 A total crowd pleaser! And a great way to get the peas down the hatch lol!
I’m the only pea lover in my family 🙂