Rainbow Carrot and Ricotta Tart
By Tested and perfected in the Sur La Table kitchen
Rainbow Carrot and Ricotta Tart
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 8 slices
- Flour, for rolling out dough
- 1 (14-ounce) package frozen puff pastry, thawed
- 1 pound rainbow carrots, scrubbed and sliced lengthwise half or quarters
- 1 tablespoon extra-virgin olive oil, plus more for serving
- Kosher salt
- Freshly ground black pepper
- 8 ounces ricotta cheese, drained
- 4 ounces feta, crumbled
- 1 garlic clove, minced
- ¼ cup chopped fresh herbs such as parsley, chives, dill or basil
Heat oven to 425 degrees. Line two rimmed baking sheets with parchment paper or silicone baking mats. Arrange oven racks in upper and lower thirds of oven.
Lightly flour a clean surface. Place puff pastry onto surface and roll out to a 10" x 14" rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼-inch away from the edges. Transfer puff pastry to the prepared baking sheet, and using a fork, prick the pastry inside the border to prevent puffing in the center. Transfer to top rack in preheated oven and bake until golden brown, about 20 minutes. Remove from oven and allow to cool slightly.
Meanwhile, to a large mixing bowl add carrots, 1 tablespoon olive oil, salt and pepper, toss to coat. Arrange carrots in a single layer on the other prepared baking sheet and transfer to the bottom rack in oven. Roast carrots until the edges are golden brown and carrots are crisp-tender, 15 to 20 minutes.
To the bowl of a food processor add ricotta, feta, and minced garlic clove. Blend until smooth, Taste and adjust seasoning with salt and pepper. Set aside.
When crust is golden brown and slightly cool, add cheese mixture to the center of the puff pastry and spread in an even layer to the scored edge of the border. Arrange the carrots over the cheese mixture and return to the oven and bake until the carrots are tender and the exposed cheese mixture has browned, about 15 minutes. Remove from oven and allow to cool for 5 minutes.
To serve: Drizzle with Tart with additional olive oil and sprinkle with herbs. Cut into 8 slices and serve warm or at room temperature.
Lightly flour a clean surface. Place puff pastry onto surface and roll out to a 10" x 14" rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼-inch away from the edges. Transfer puff pastry to the prepared baking sheet, and using a fork, prick the pastry inside the border to prevent puffing in the center. Transfer to top rack in preheated oven and bake until golden brown, about 20 minutes. Remove from oven and allow to cool slightly.
Meanwhile, to a large mixing bowl add carrots, 1 tablespoon olive oil, salt and pepper, toss to coat. Arrange carrots in a single layer on the other prepared baking sheet and transfer to the bottom rack in oven. Roast carrots until the edges are golden brown and carrots are crisp-tender, 15 to 20 minutes.
To the bowl of a food processor add ricotta, feta, and minced garlic clove. Blend until smooth, Taste and adjust seasoning with salt and pepper. Set aside.
When crust is golden brown and slightly cool, add cheese mixture to the center of the puff pastry and spread in an even layer to the scored edge of the border. Arrange the carrots over the cheese mixture and return to the oven and bake until the carrots are tender and the exposed cheese mixture has browned, about 15 minutes. Remove from oven and allow to cool for 5 minutes.
To serve: Drizzle with Tart with additional olive oil and sprinkle with herbs. Cut into 8 slices and serve warm or at room temperature.