For The Tart

1. Preheat the oven to 375° F. Cut the carrots in half lengthwise, reserving 2 of them to cut into rounds. Whisk 1 tablespoon of Country Crock, 1 tablespoon of honey, 1 ½ teaspoons of cumin, 1 tablespoon herb de Provence, salt and pepper together and drizzle over the carrots. Bake for 30 minutes, turning halfway through cooking time.
2. On a lightly floured surface, lay the thawed sheet of puff pastry and roll the pastry out until it's big enough to fit your tart pan. Roll the pastry onto the rolling pin to help you transfer it, then unroll it onto the tart pan.
3. On a lightly floured surface, lay the thawed sheet of puff pastry and roll the pastry out until it's big enough to fit your tart pan. Roll the pastry onto the rolling pin to help you transfer it, then unroll it onto the tart pan.
4. Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush all over the puff pastry and place in the oven to bake with the roasting carrots for 10 minutes. Remove from the oven and set aside.
5. Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush all over the puff pastry and place in the oven to bake with the roasting carrots for 10 minutes. Remove from the oven and set aside.
6. Bring ½ cup of water to boil in a small pot and place the spinach in the boiling water and blanch for 30 seconds. Drain, let cool, and squeeze out excess water with a paper towel. Chop the cooled spinach and set aside.
7. Bring ½ cup of water to boil in a small pot and place the spinach in the boiling water and blanch for 30 seconds. Drain, let cool, and squeeze out excess water with a paper towel. Chop the cooled spinach and set aside.
8. Combine the ricotta, goat cheese, remaining eggs, spinach, 1 tablespoon of thyme, 1 tablespoon of chives, lemon juice and zest in a large bowl. Season with salt and pepper and mix to combine.
9. Combine the ricotta, goat cheese, remaining eggs, spinach, 1 tablespoon of thyme, 1 tablespoon of chives, lemon juice and zest in a large bowl. Season with salt and pepper and mix to combine.
10. Spoon the ricotta filling onto the base of the pre-baked puff pastry, and use a spatula to smooth evenly. Lay the roasted carrots over the ricotta filling. Turn the oven up to 450°F and bake the tart for 30 minutes, until set.
11. Spoon the ricotta filling onto the base of the pre-baked puff pastry, and use a spatula to smooth evenly. Lay the roasted carrots over the ricotta filling. Turn the oven up to 450°F and bake the tart for 30 minutes, until set.
12. While the tart is cooking, thinly slice the reserved two carrots into rounds. Heat 1 tablespoon of Country Crock® Original Spread in a small pan over medium heat. Cook the carrots until crisp, about 5 minutes. Drain on a paper towel.
13. While the tart is cooking, thinly slice the reserved two carrots into rounds. Heat 1 tablespoon of Country Crock® Original Spread in a small pan over medium heat. Cook the carrots until crisp, about 5 minutes. Drain on a paper towel.

For The Country Crock Lemon Drizzle

1. Melt the ¼ cup of Country Crock® Original Spread in a small saucepan over low heat. Add the garlic and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and a sprinkle of fresh parsley.
2. Remove the tart from the oven and sprinkle with the cooked carrot rounds, remaining chives and thyme.
3. Slice into squares and drizzle each square with the Country Crock Lemon Drizzle. Enjoy!

For The Country Crock Lemon Drizzle

1. Melt the ¼ cup of Country Crock® Original Spread in a small saucepan over low heat. Add the garlic and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and a sprinkle of fresh parsley.
2. Remove the tart from the oven and sprinkle with the cooked carrot rounds, remaining chives and thyme.
3. Slice into squares and drizzle each square with the Country Crock Lemon Drizzle. Enjoy!