Description
A vibrant carrot tart featuring flaky puff pastry, roasted carrots, and a creamy green goddess-inspired ricotta spread. Perfect for brunch, lunch, or a light dinner.
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. Score a 1cm border with a sharp knife.
- Toss your sliced carrots with olive oil, salt, and pepper in a big bowl.
- Spread the carrots out on a baking tray and roast for 12-15 minutes until they start to soften and get golden.
- While carrots are roasting, blend ricotta, parsley, chives, dill, lemon zest & juice, garlic, and sea salt in a food processor until mostly smooth.
- 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 until the pastry is puffed and golden.
- Let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
- You can use leftover roasted carrots if available.
- Feel free to substitute herbs based on your preference.
- Adjust seasoning to taste while preparing the ricotta mixture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg