The Easy Carrot Tart Im Making This Easter and Beyond

Ingredients

• 2 pounds (907 g) medium carrots (about 1-inch in diameter at thickest point), peeled and trimmed
• 5 teaspoons (25 ml) extra-virgin olive oil, divided
• 1 1/2 teaspoons (5 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• 1 teaspoon garlic powder, divided
• 1 teaspoon ground ginger, divided
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) honey, divided
• 1 sheet frozen puff pastry, thawed
• All-purpose flour, for rolling puff pastry
• 8 ounces (226 g) double cream Brie cheese, thinly sliced
• 1 large egg yolk, beaten
• Freshly ground black pepper, for serving
• Fresh thyme leaves, for serving

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