Carrot Tart with Ricotta and Herbs
A elegant savory tart featuring a flaky puff pastry base topped with creamy ricotta, tender carrots, and caramelized onions, finished with fresh herbs. Perfect for a special lunch or as an appetizer.
Ingredients
- •2 cups ricotta
- •¼ cup heavy cream
- •1 to taste Kosher salt, freshly ground pepper
- •3 tablespoons olive oil
- •1 small onion
- •4 large carrots
- •1 package frozen puff pastry
- •1 large egg
- •½ cup fresh chives
- •2 tablespoons dill sprigs
Cooking Instructions
- 1.
Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
5 min
- 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.
7 min
- 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.
15 min
- 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.
35 min
- 5.
Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper. Scatter over tart.
5 min
- 6.
Do ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
