Last week, I drove a casual 900 miles up to Maryland to visit my big sister, Faith, her precious husband and her brilliant kiddos. It was still pretty cold and rainy up north, and I let myself enjoy it knowing it would probably be my last taste of winter weather for the season. It definitely felt bittersweet to come back home to warmer weather because the 100-degree days on the horizon fill me with dread. However, as I drove south, I found that spring had fully arrived while I was away. As I took in the bounty of colorful blooms, bright green leaves and sparkling sunshine, I quickly forgot any qualms I may have with the arrival of warmer weather — spring in the South is beautiful enough to fill anyone’s cup, especially this ole warm-weather cynic.

After taking a day to recuperate from my travels, I decided to bring newfound seasonal inspiration into my kitchen by making fresh spring produce the star of my grocery list. With Easter Sunday just around the corner, I was further inspired to go for a festive carrot-based dish, and I was delighted to remember an absolutely iconic spring recipe that I look forward to making each year – Emily Hanka’s Carrot Tart with Carrot Top Chimichurri (emilyeatsthings.com).

What I love about this recipe is that it utilizes the entire carrot, so there is virtually no food waste. I know most of us probably buy our carrots in bulk with the greens already removed, but not only are carrot greens perfectly edible, they are really an underrated and highly versatile ingredient. They can be eaten raw or cooked, sautéed on their own as a side dish, tossed into a salad, used as a garnish or even blended into a sauce like a pesto, gremolata or, in this case, a bright and herbaceous chimichurri. Kroger usually has whole carrots (complete with their gorgeous greens) in the organic produce section this time of year, so keep an eye out.

Emily uses goat cheese as the base of this tart in her original recipe, but while I was up in Maryland, I came across a newly released flavor of Boursin cheese featuring hot honey and roasted garlic. I packed it into a cooler bag and brought it home with me like the ingredient gremlin that I am (my travel souvenirs are almost always fun food ingredients that I can’t find at home). It ended up being a perfect substitution in this recipe to add a little extra heat to balance out the natural sweetness of the roasted carrots. If you can’t find this flavor of Boursin cheese or don’t like much spice, don’t fret – creamy goat cheese is still a perfect choice.

This recipe is a perfect complement to the seasonal shift into spring, and it leaves a lasting impression. It’s relatively simple to put together, but the ingredients make it super seasonal and special, and it’s just so dang delicious; it’s always a showstopper at a dinner party or, in this case, Easter brunch. It can be enjoyed by itself as an appetizer or, if paired with a simple green salad and a glass of white wine, can stand on its own as an entrée. I hope you all are enjoying this beautiful Columbus spring as much as I am, and I hope you all enjoy a lovely Easter weekend. As for me, I’ll be nibbling on some carrot greens before the Easter bunny gets to them all.

CARROT TART WITH BOURSIN & CARROT TOP CHIMICHURRI

Ingredients:
1 sheet frozen puff pastry
1 pound carrots with greens, scrubbed and halved lengthwise, greens separated
2 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
3/4 teaspoon whole cumin seeds
1/4 teaspoon cayenne pepper
1 5.3-ounce package Hot Honey & Roasted Garlic Boursin
1 tablespoon fresh lemon juice
Kosher salt and black pepper

For the carrot top chimichurri:
1 cup finely chopped carrot greens (from above)
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Instructions:
■ About 30 minutes before you’re ready to bake the tart, pull the puff pastry out of the freezer and place it on the counter to thaw slightly. It shouldn’t thaw completely, but you want it to be pliable enough to open and roll out without cracking.
■ Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper and set aside.
■ Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into a 10-by-14-inch rectangle. Use a sharp knife to lightly score a border around the perimeter of the puff pastry, about 1/4 inch away from the edge. The border should not go all the way through the puff pastry; just score the top lightly. Place the puff pastry onto one of the prepared baking sheets and use a fork to prick several holes inside the border to keep the pastry from puffing in the center. Bake on the top rack for about 15 minutes, or until the pastry is just beginning to turn golden. Remove from oven and let cool for a few minutes.
■ Roast the carrots: While the puff pastry bakes, place the halved carrots on the other prepared baking sheet and toss together with 1 tablespoon olive oil, 1 tablespoon honey, cumin seeds, cayenne pepper and a generous pinch of salt and pepper. Distribute in an even layer and roast on the bottom rack for about 15 minutes, or until the carrots are crisp-tender.
■ Make the whipped Boursin: While the puff pastry and carrots are in the oven, combine the Hot Honey & Roasted Garlic Boursin, remaining 1 tablespoon of olive oil and lemon juice in a small food processor or blender. Whip on high speed for about 60 seconds until the mixture is smooth and creamy.
■ Assemble the tart: Spread the whipped Boursin onto the slightly cooled puff pastry, creating a thin, even layer all the way to the border. Arrange the carrots in a single layer on top. Bake for 15 to 20 more minutes, or until the carrots are fork-tender and the edges of the whipped Boursin cheese are beginning to turn golden brown.
■ Make the carrot top chimichurri: While the tart bakes, combine the finely chopped carrot greens, olive oil, white wine vinegar, oregano, cumin, red pepper flakes and a generous pinch of salt and pepper in a small bowl. Stir together and set aside.
■ Finish and serve: Let the tart cool for about 10 minutes on the baking sheet before topping with the carrot top chimichurri. Slice into rectangles and serve warm. Enjoy!

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!