Bring a large saucepan of lightly salted water to a boil. Add the carrots, bring back to a boil, and cook for 10–15 minutes, until just tender. Drain, toss with the honey, butter, and thyme and season with salt and pepper.

Preheat the oven to 400∘F. Spoon the carrots over the bottom of an 8-inch tart pan or round cake pan with a depth of about 1 1/4 inches. Roast in the preheated oven for 15 minutes, or until the carrots are caramelized.

Roll out the pastry on a floured work surface into a circle large enough to fit the pan and form a 3/4-inch overlap. Lay the pastry carefully over the carrots and tuck the edges down between the carrots and the side of the pan to make a border. Bake in the oven for 15 minutes, or until the pastry is puffed and golden.

Remove the tart from the oven and turn the pan over onto a plate to release. Cut the tart into slices and serve immediately.

Excerpted with permission from Step By Step Vegetarian: The Perfect Guide to Meat-Free Meals, published by Parragon Books.