CARROT TART WITH RICOTTA AND HERBS
Provided by Alison Roman
Categories Side Bake Kid-Friendly Carrot Spring Chive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
- Heat 2 tablespoons oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
- Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10-15 minutes.
- Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30-35 minutes. Let cool.
- Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper. Scatter over tart.
- Do ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
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Emad GaminG _FREE FIRE
[email protected]This recipe looks delicious! I'm definitely going to try it.
abdulmumini Bala
[email protected]I'm thinking of making this tart for my next dinner party. Do you think it would be better to serve it warm or cold?
For hand u Grace
[email protected]I'm not sure what went wrong, but my tart didn't turn out well. The crust was too thick and the filling was too runny.
Stephen Livinus
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes to the filling and the crust.
Abraham Calle
[email protected]The crust was a bit soggy. I think I would have been better off blind-baking it before filling it.
1MPECTO
[email protected]I found that the tart was a bit too sweet for my taste. I would have preferred a more savory filling.
Moniruzzaman Rubel
[email protected]The recipe was a bit confusing at times. I had to read it through a few times before I felt confident that I understood it.
Ahsan Butt
[email protected]I wish there were more pictures in the recipe. It would have been helpful to see what each step should look like.
Hasnain Khanz
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper!
Sarita Giri
[email protected]I made a few substitutions to the recipe (I used goat cheese instead of ricotta and added some chopped walnuts) and it was still delicious.
Keegan Lobo
[email protected]I followed the recipe exactly and my tart turned out perfectly. I'm so happy I found this recipe!
Umesh Sth
[email protected]I'm not a huge fan of carrots, but I really enjoyed this tart. The ricotta and herbs balanced out the sweetness of the carrots perfectly.
Mahamad Mantk
[email protected]This tart is a great way to use up leftover carrots. It's also a healthy and delicious snack or lunch option.
Inspired by
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always impressive.
Margaret Moonga
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
urmila gurung
[email protected]I made this tart for Easter brunch and it was a huge success! The colors were so vibrant and the taste was even better.
Yousaf Aziz
[email protected]I was skeptical about a carrot tart, but I'm so glad I tried this recipe! It was surprisingly delicious and everyone loved it.
issakah ishmael
[email protected]This carrot tart was a hit at our dinner party! The combination of sweet carrots, creamy ricotta, and fresh herbs was divine.