CARROT TART WITH RICOTTA AND HERBS

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Carrot Tart with Ricotta and Herbs image

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

2 cups ricotta
1/4 cup heavy cream
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
1/2 cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

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.

Emad GaminG _FREE FIRE
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This recipe looks delicious! I'm definitely going to try it.


abdulmumini Bala
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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
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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
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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
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The crust was a bit soggy. I think I would have been better off blind-baking it before filling it.


1MPECTO
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I found that the tart was a bit too sweet for my taste. I would have preferred a more savory filling.


Moniruzzaman Rubel
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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
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I wish there were more pictures in the recipe. It would have been helpful to see what each step should look like.


Hasnain Khanz
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This tart is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper!


Sarita Giri
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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
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I followed the recipe exactly and my tart turned out perfectly. I'm so happy I found this recipe!


Umesh Sth
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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
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This tart is a great way to use up leftover carrots. It's also a healthy and delicious snack or lunch option.


Inspired by
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I love the simplicity of this recipe. It's easy to make and the results are always impressive.


Margaret Moonga
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This recipe is a keeper! I've made it several times and it always turns out perfect.


urmila gurung
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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
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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
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This carrot tart was a hit at our dinner party! The combination of sweet carrots, creamy ricotta, and fresh herbs was divine.