Prot: 21 g, Carbs: 12 g, Fat: 19 g, Cal: 294


I was excited to receive beautiful rainbow carrots from my CSA this year, and I turned them into this delicious Rainbow Carrot Protein Ricotta Tarte. Whenever I receive something interesting in the farm share, I look for recipes online. After receiving the rainbow carrots, I came across this recipe for a Roasted Rainbow Carrot Tart, and I knew I would have to make a high-protein version!

Although the recipe was already very healthy, I wanted to up the protein content by using my own crust recipe. I also left out some added sweeteners, and used a part-skim ricotta.


I started by roasting the carrots with a little olive oil. (I separated the different colors into different sections because I had a feeling the purple color would run, and I wanted pretty pictures for the blog.)


While the carrots cooled, I baked the crusts for about 10 minutes. Then put the tartes together and baked for an additional 12 minutes. All in all, a pretty easy recipe.


The result was a deliciously creamy, filling savory tarte! The perfect warm meal for these cold winter days we’re having in New York right now!


Rainbow Carrot Protein Ricotta Tarte
Nutrition Information
  • Serving size: ½ of 6-inch tarte
  • Fat: 19g
  • Carbohydrates: 12g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 21g
Prep time: 
Cook time: 
Total time: 
Makes two 6-inch tartes, 4 servings.
Carrot topping:
  • 3 medium rainbow carrots
  • 1 teaspoon extra virgin olive oil
  • 1½ cups part-skim ricotta
  • 1 teaspoon alcohol-free vanilla extract
  • ¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
  • a pinch of sea salt
  1. Preheat oven to 425F (218C).
  2. Cut carrots into ½ inch slices. Toss with olive oil.
  3. Spread carrots out in a foil lined baking pan, and roast for about 20 minutes (or until slightly browned).
  4. Meanwhile, prepare the crust by first mixing the almond butter and water.
  5. Add the rest of the crust ingredients and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
  6. Press crust mixture into two 6-inch tarte pans.
  7. Remove carrots from oven (when ready) and turn the oven down to 325F (163C).
  8. Bake the crusts for about 10 minutes.
  9. Meanwhile, combine the ingredients for the ricotta filling.
  10. Remove crusts from oven (when ready) and let cool slightly. Fill with ricotta mixture and top with roasted carrots.
  11. Bake for about 12 mintues more at 325F (163C).
  12. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Almond butter can be made by processing almonds in a food processor.