Description
Indulge in the delightful flavors of this Heirloom Carrot and Whipped Ricotta Tart. With a flaky puff pastry base, creamy ricotta filling, and roasted heirloom carrots, this tart is a perfect balance of savory and sweet.
Ingredients
Puff Pastry:
1 sheet puff pastry (thawed)
Ricotta Filling:
1 cup ricotta cheese, 2 tablespoons cream cheese (softened), 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon olive oil (plus more for drizzling), 1/2 teaspoon salt, 1/4 teaspoon black pepper
Roasted Carrots:
6–8 small heirloom carrots (trimmed, peeled, and halved lengthwise), 1 tablespoon honey, 1/2 teaspoon fresh thyme leaves
Additional:
egg wash (1 egg beaten with 1 tablespoon water), fresh microgreens or chopped parsley (for garnish, optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry on a floured surface and place it on the baking sheet. Score a border and prick the inside with a fork. Brush the border with egg wash.
- Make the ricotta filling: Combine ricotta, cream cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Spread this mixture within the scored border.
- Prepare the carrots: Toss carrots with olive oil, honey, thyme, salt, and pepper. Arrange them over the ricotta.
- Bake: Bake for 25-30 minutes until golden. Garnish with microgreens or parsley before serving.
Notes
- You can partially roast the carrots before assembling for a softer texture.
- Try using rainbow heirloom carrots for a colorful presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer or Light Lunch
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
