Last week we got a gorgeous bunch of multicolored carrots in our Community Supported Agriculture (CSA) weekly delivery box. We roasted our carrots to beautiful morsels of caramelized goodness, tossed them atop an herb and ricotta smothered puff pastry, and crunched away with taste buds dancing. This recipe is inspired by Bon Appetit.
Yield: Serves 2-4
Ricotta Herb Mixture:
- 1/2 cup ricotta
- 1 egg
- 1 garlic clove, crushed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley, chopped
- 1 sheet puff pastry, (half of 17 ounce package) thawed at room temperature for 30min to 1 hour
- 3 medium multicolored carrots, peeled, cut into small coins
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- Heat the oven to 420.
- For the carrot tart: In a medium bowl, toss the carrots with the oil, salt, garlic and sugar until evenly coated.
- Pour the carrots onto a baking sheet with a silicon mat or parchment. Roast for 25 minutes, or until lightly browned and withered at the edges. Remove from oven to cool.
- Decrease the oven temperature to 350.
- For the ricotta herb mixture: In a small bowl, mix together the ricotta, egg, dill, parsley, salt, pepper and garlic. Whisk well to combine.
- Roll or unfold the thawed puff pastry dough, smooth the dough and fold out creases. Using a small knife, score a 1 inch border around the edges, making sure not to let your knife cut through the dough completely. With a fork, make 8-12 indentations inside the center of the square.
- To assemble the tart, spread the ricotta mixture on the uncooked puff pastry on the inside of the cut boarder. Layer the roasted carrots on top of the ricotta.
- Bake for 30 minutes, or until pastry is golden and puffed up around the edges. Remove from the oven to cool briefly for 3-5 minutes.
- To serve, cut into wedges or squares and garnish with a handful of sprouts or lettuce and serve warm.