Description
A delicious tart featuring roasted carrots and a creamy ricotta filling on a flaky puff pastry crust.
Ingredients
Scale
- 1 sheet puff pastry
- 5–6 medium carrots, peeled and sliced thin on a diagonal
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh chives, snipped
- 2 tablespoons fresh dill (optional)
- Zest and juice of 1/2 a lemon
- 1 small garlic clove, minced
- 1/4 teaspoon sea salt
- 1 egg, beaten (for brushing the pastry)
Instructions
- Preheat your oven to 200C (400F) and line a baking sheet with parchment.
- Roll out the puff pastry a little to smooth the creases. Transfer to your prepared sheet. Use a sharp knife to lightly score a 1cm border, but don’t cut all the way through.
- Toss your sliced carrots with olive oil, salt, and pepper. Spread the carrots out on a baking tray and roast for 12-15 minutes, just until they start to soften and get a bit golden.
- While carrots are roasting, combine ricotta, parsley, chives, dill, lemon zest & juice, garlic, and sea salt in a food processor. Blitz until mostly smooth but still slightly chunky.
- Spread the ricotta mixture over the middle of the pastry, keeping inside the border.
- Layer the roasted carrots over the ricotta.
- Brush the exposed edges of the pastry with your beaten egg.
- Bake the tart for about 22-27 minutes, or until the pastry is puffed and golden, and the carrots have a few caramelised spots.
- Let it cool for at least 10 minutes before slicing. Serve warm, or at room temperature.
Notes
- If you have leftover roasted carrots, feel free to use them instead.
- Customize the herbs according to what you have on hand.
- If you run out of eggs, milk can be used for brushing the pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg