Preheat oven to 400 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper and set to the side.

Peel and slice carrots, lengthwise, about 1/4 inch thick. Layer the sliced carrots on one of the prepared rimmed baking sheets and drizzle with olive oil and season with kosher salt and ground black pepper. Roast the carrots for about 15 to 20 minutes until fork tender and edges begin to crisp slightly. Set aside to cool slightly while preparing the puff pastry.

Take the second parchment paper and dust lightly with flour. Gently roll out the thawed puff pastry to form a 9”x12” rectangle. Using a sharp knife, light score the edges of the puff pastry to create a 1 inch border all around. This will help to form the crust of the tart.

In a small mixing bowl stir together the Boursin cheese, heavy cream, and crushed red pepper flakes until smooth and creamy. Spread the cheese mixture along the inner border of the prepared puff pastry. Layer the roast carrots on top and sprinkle with herbs. Brush the edges of the tart with egg wash.

Bake tart for 30 to 40 minutes until edges of the puff pastry are golden brown and the bottom of the tart is golden and cooked through. Remove to cool slightly for 5 minutes to allow cheese to set before serving alongside your favorite salad.