CARROT TART WITH RICOTTA AND FETA
Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.
Provided by Sue Li
Categories brunch, dinner, easy, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
- Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
- While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
- Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
- Drizzle with olive oil and sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams
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khadija Ali
[email protected]This tart was delicious! The carrot flavor was subtle and the ricotta and feta cheeses added a nice creaminess. The crust was also very good. I would definitely recommend this recipe.
Rixile Advice
[email protected]I'm not a big fan of carrots, but I actually really enjoyed this tart. The ricotta and feta cheeses helped to balance out the sweetness of the carrots. The crust was also very good. I would definitely make this again.
Kayizzi Emmanuel
[email protected]This was a very easy recipe to follow. I made it for my family and they all enjoyed it. The tart was very flavorful and the crust was nice and flaky. I would definitely recommend this recipe to others.
Mansoor Ahmed
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy crust and the creamy filling. I will definitely be making this again.
Qasim Abdulfatai Tadese
[email protected]This tart was a bit too dry for my taste. I think I would have preferred it with more ricotta cheese. The crust was also a bit too thick. Otherwise, it was a good recipe.
David Arkaah
[email protected]I've made this tart several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of sweet and savory flavors. I usually serve it with a dollop of sour cream.
Festus Egharevba
[email protected]This tart was delicious! The carrot flavor was subtle and the ricotta and feta cheeses added a nice creaminess. The crust was also very good. I would definitely recommend this recipe.
Francisco Rodriguez
[email protected]I'm not a big fan of carrots, but I actually really enjoyed this tart. The ricotta and feta cheeses helped to balance out the sweetness of the carrots. The crust was also very good. I would definitely make this again.
Syco 7175
[email protected]This was a very easy recipe to follow. I made it for my family and they all enjoyed it. The tart was very flavorful and the crust was nice and flaky. I would definitely recommend this recipe to others.
Reatile Molokwane
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy crust and the creamy filling. I will definitely be making this again.
Elisa Garcia
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar. The crust was also a bit too thick. Otherwise, it was a good recipe.
Minah Bixa
[email protected]I've made this carrot tart several times now, and it's always a hit. It's so easy to make, and the results are always impressive. I love the combination of sweet and savory flavors. I usually serve it with a dollop of sour cream or crème fraîche.
pasang jamling
[email protected]This was my first time making a carrot tart, and it turned out great! The instructions were easy to follow and the tart was ready in no time. I used a pre-made pie crust to save time, and it worked out perfectly. The tart was a big hit with my friend
Adeel Murtaza
[email protected]I'm not usually a fan of carrot cake, but this tart changed my mind. The ricotta and feta cheeses added a savory twist that I really enjoyed. The crust was also nice and flaky. I would definitely recommend this recipe to anyone looking for a unique a
Maria Shaw
[email protected]This carrot tart was a delightful surprise! The combination of ricotta and feta cheeses with the sweet carrots and crispy crust was simply divine. I followed the recipe exactly and it turned out perfectly. I served it as a main course with a side sal