Heat the oven: Preheat to 400°F (200°C). Line two baking sheets with parchment paper.
Prep the carrots: Toss carrots with olive oil, salt, pepper, and garlic. Spread on one baking sheet in a single layer.
Roast the carrots: Roast for 12–15 minutes, until just tender and slightly caramelized at the edges.
Set aside to cool slightly.
Make the cheese base: In a bowl, mix the goat cheese (or cream cheese) with yogurt, herbs, lemon zest, a pinch of salt, and honey. Taste and adjust seasoning.
Prepare the pastry: On a lightly floured surface, unfold the puff pastry. Roll it gently to smooth the creases and make it about 1/8 inch thick.
Cut into minis: Use a sharp knife or pizza cutter to cut the pastry into 12–16 small rectangles or squares.
Transfer to the second prepared baking sheet, spacing slightly.
Score the borders: With a paring knife, lightly score a 1/4-inch border around each piece, without cutting all the way through. This helps the edges puff up.
Dock the centers: Prick the inner area of each tart a few times with a fork. This keeps the center flatter for toppings.
Add egg wash: Brush the borders with egg wash for a glossy, golden finish.
Spread the filling: Add 1–2 teaspoons of the cheese mixture to the center of each pastry, spreading gently within the scored border.
Top with carrots: Arrange roasted carrots over the cheese.
Keep layers thin so the pastry bakes evenly.
Bake: Bake for 14–18 minutes, until the pastry is puffed and deep golden at the edges.
Finish: Let cool 5 minutes. Sprinkle with flaky salt, red pepper flakes, and extra herbs if you like. Drizzle a touch more honey for shine.
Serve: Enjoy warm or at room temperature.
They’re lovely on a platter with lemon wedges.
