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Carrot Tart with Ricotta and Herbs

3.0

(3)

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Carrot Tart with Ricotta and Herbs Christopher Testani

  • Active Time

    40 minutes

  • Total Time

    1 hour 15 minutes

Ingredients

8 Servings

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

  1. Step 1

    Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper. Scatter over tart.

    Step 6

    Do ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

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Reviews (3)

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  • I soooo wanted to love this, and it is beautiful, but the recipe is waaaayyyy off. After baking the puff pastry for 10 minutes, it had puffed to 3 inches high and was totally golden brown. I forged ahead, topping it with the carrot mixture (it did deflate considerably with the weight of the topping) and it was MUCH denser than what is shown in the photo, despite my having rolled the pastry a bit more than the recipe says to. Anywho, I kept going; I reduced the temp to 400 and after 20 minutes, the corners of the puff pastry were burning, so I removed it from the oven. It tasted pretty good and due to my strong desire to love this recipe, there will be a next time. Here's what I'd change: lower temp to 400; bake crust for 5 minutes before adding topping; reduce toppings by 1/3; add nutmeg, lemon zest, and lemon juice to ricotta. Bake 20 minutes.

    • Anonymous

    • Seattle, WA

    • 5/31/2018

  • A beautiful dish that's easier to prepare than it looks.

    • ally516

    • Texas

    • 11/14/2015

Tags Savory Pie and Tart Carrot Root Vegetable Vegetable Puff Pastry Ricotta Cheese Dairy Main Dinner Lunch Vegetarian Nut Free Easy Weeknight Meals Baking Bon Appétit

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