Carrot Tart With Ricotta And Herbs
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
41
Sourness
43
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 cups
Ricotta1 cup
Heavy Cream3 tbsps
Olive Oil (divided)1 small
Onion (thinly sliced)2 tbsps
Dill (small sprigs)Directions:
1
Preheat oven to 425°
2
Whisk ricotta and cream in a small bowl; season with salt and pepper
3
Heat 2 tablespoons oil in a large skillet over medium-high
4
Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes
5
Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside
6
Lightly roll out pastry on parchment paper just to smooth out creases
7
Transfer on paper to a baking sheet
8
Lightly score a 1" border around pastry
9
Brush with egg; bake until golden and slightly puffed, 10-15 minutes
10
Remove from oven and spread ricotta mixture over pastry, staying within border
11
Scatter reserved onion and carrots over top
12
Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30-35 minutes
13
Let cool
14
Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper
15
Scatter over tart
16
Do ahead: Tart can be baked 6 hours ahead
17
Store tightly wrapped at room temperature
18
Preheat oven to 425°
19
Whisk ricotta and cream in a small bowl; season with salt and pepper
20
Heat 2 tablespoons oil in a large skillet over medium-high
21
Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes
22
Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside
23
Lightly roll out pastry on parchment paper just to smooth out creases
24
Transfer on paper to a baking sheet
25
Lightly score a 1" border around pastry
26
Brush with egg; bake until golden and slightly puffed, 10-15 minutes
27
Remove from oven and spread ricotta mixture over pastry, staying within border
28
Scatter reserved onion and carrots over top
29
Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30-35 minutes
30
Let cool
31
Just before serving, toss herbs and remaining 1 tablespoon oil in a bowl; season with salt and pepper
32
Scatter over tart
33
Do ahead: Tart can be baked 6 hours ahead
34
Store tightly wrapped at room temperature