Carrot Tart with Green Goddess Ricotta

Name: Carrot Tart with Green Goddess Ricotta
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 people
Ingredients: 1 sheet puff pastry; 1 pound carrots; 2 tablespoon unsalted butter; 1 tablespoon honey; kosher salt and pepper; 15 ounces ricotta cheese; 2 garlic cloves; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh basil; 3 tablespoons snipped chives; 2 tablespoons chopped fresh cilantro; 1 lemon; 1 tablespoon freshly squeezed lemon juice; 1 egg + 1 teaspoon water; micro greens or arugula

User Reviews

5.0

66 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings
4 people
Course
Appetizer
Cuisine
American

Carrot Tart with Green Goddess Ricotta

Kian Mendoza

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Spring is calling! This carrot puff pastry tart is beautiful and delicious. Made with green goddess ricotta cheese, butter caramelized carrots and flaky puff pastry, it's a lovely dish for brunch or breakfast!

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Ingredients

Servings

1 sheet puff pastry, thawed if frozen
1 pound carrots, peeled and sliced in half lengthwise
2 tablespoon unsalted butter
1 tablespoon honey
kosher salt and pepper
15 ounces ricotta cheese
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons snipped chives
2 tablespoons chopped fresh cilantro
1 lemon, zest freshly grated
1 tablespoon freshly squeezed lemon juice
1 egg + 1 teaspoon water, beaten together for egg wash
micro greens or arugula, for topping

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Instructions

Preheat the oven to 425 degrees F. Place the sheet of puff pastry on a parchment paper lined baking sheet. Poke it all over with a fork. This prevents it from bubbling up.
Slice the carrots in half lengthwise. You can slice them into smaller pieces to better fit the pastry if the carrots are large. See my photos above.
Heat the butter in a skillet over medium heat. Add the carrots with a big pinch of salt and pepper. Cook for 5 minutes, stirring often, as the carrots soften. Drizzle with the honey and let the carrots continue to cook until they get just slightly golden. Don’t overcook or over-caramelized them because they will still cook in the oven!
While the carrots caramelize, make the ricotta. In the bowl of your food processor, add the ricotta, garlic, herbs, lemon zest and juice. Add a big pinch of salt and pepper. Blend the mixture until whipped and creamy. Taste and season with more salt if needed.
Remove the carrots from the pan, transferring them to a plate to cool for a few minutes.
Spread a thin, even layer of the ricotta on the puff pastry, leaving a 1-inch border for the crust. Top with the carrots. Brush the border with the egg wash.
Bake the puff pastry for 20 to 25 minutes, until golden and puffed. Serve with the extra green goddess ricotta. Sprinkle the top with micro greens or arugula.