Carrot Tart with Green Goddess Ricotta
User Reviews
5
Carrot Tart with Green Goddess Ricotta
Description
This Carrot Tart with Green Goddess Ricotta begins with a sheet of puff pastry docked with a fork to prevent bubbling during baking. Carrots are halved lengthwise, then sautéed gently in butter with a pinch of salt and pepper until they soften and develop light caramelization, sweetened further with honey. This partial cooking softens the carrots while preserving texture for roasting.
The ricotta filling combines fresh cheese with minced garlic, chopped parsley, basil, chives, cilantro, lemon zest, and juice, pureed until whipped and creamy. This adds a tangy, creamy contrast to the sweet carrots. After assembling, the tart is baked until puffed and golden.
Once baked, the tart is served topped with fresh arugula or microgreens, which add peppery freshness and a crisp texture. The tart marries flaky buttery pastry, sweet caramelized carrots, herbaceous ricotta, and fresh greens for a layered flavor profile suitable for an elegant lunch or appetizer.
Ingredients
- 1 puff pastry thawed if frozen, sheet
- 1 pound carrot peeled and sliced in half lengthwise
- 2 tablespoon butter unsalted
- 1 tablespoon honey
- salt kosher salt
- black pepper kosher salt
- 15 ounces ricotta cheese
- 2 garlic minced, cloves
- 3 tablespoons parsley chopped, fresh
- 3 tablespoons basil chopped, fresh
- 3 tablespoons chives snipped
- 2 tablespoons cilantro chopped, fresh
- 1 lemon zest freshly grated
- 1 tablespoon lemon juice freshly squeezed
- 1 egg beaten together for egg wash, plus 1 teaspoon water
- arugula for topping, or micro greens
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.
User Reviews
Overall Rating
5
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