Showcase Your Array of Carrots in this Delish Carrot-Ricotta Tart

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What a wonderful collection of delectable carrots I receive from my Talley Farms CSA program. I try to find recipes that will showcase their beauty as well as taste. This tart is the perfect way to accomplish it. Homemade Ricotta Cheese (recipe included), puff pastry and an array of colorful carrots make this a masterpiece!

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When using organic carrots, it isn’t necessary to peel them and honestly it would be sacrilegious to remove the beautiful exterior of the purple variety. So a good scrub and thinly slicing them is the way to prepare them for this recipe. I used Talley Farms leeks in place of onions for a nice added touch. Fresh chopped dill, chives, lemon zest and a dash of red pepper mixed in with the ricotta add a boost to the subtle flavor profile.

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Cook the carrots until almost tender and still a little crisp as they will continue to cook they bake in the oven.

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Using puff pastry as a base for this tart makes it a simple process. Just thaw, lightly roll out the creases and score the edges for a nice puffy frame. A little egg wash brushed on the edges creates a gorgeous caramel colored glaze.

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This tart makes a beautiful side dish for your chicken or meat course and serves well as a starter or brunch dish too.

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CARROT-RICOTTA TART

Serves 8

Ingredients

  • 1 1/2 cups ricotta cheese
  • ¼ cup heavy cream
  • Kosher salt and freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 2 leeks, thinly sliced white and light green parts only
  • 6-8 multi-colored carrots, scrubbed, thinly sliced into coins
  • 1/2 package frozen puff pastry, thawed
  • 1 large egg, beaten to blend
  • ¼ cup coarsely chopped fresh chives, plus more for garnish
  • 2 tablespoons chopped small dill sprigs, plus more for garnish
  • 1 teaspoon lemon zest
  • dash cayenne pepper

Directions

  1. Preheat oven to 425°. Whisk ricotta and cream in a small bowl; mix in 1/4 cup chives, 2 tablespoons dill, lemon zest and cayenne pepper. Season generously with salt and pepper. 
  2. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until soft and starting to brown, about 4 minutes. Add carrots and cook, tossing occasionally, 3 minutes; season with salt and pepper and set aside.
  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 edges with egg; bake until golden and slightly puffed, 8-10 minutes. 
  4. Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved leeks and carrots over top. Make a foil border to cover frame of tart to ensure it doesn’t get too brown. Can be removed to darken as needed. Bake until carrots are tender, leeks are starting to caramelize, and pastry is golden brown and baked through, 25–30 minutes or until nicely browned. Let cool. 
  5. Just before serving, scatter reserved herbs over tart.

Note

  • Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
  • Use my Homemade Ricotta Cheese recipe to make this even more fantastic! (You can find it in my recipe index under Sauces)

(Printable recipe can be found in recipe index under Side Dishes)

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