This is a carrot recipe to convert all the carrot haters or apathists. Here’s a random something-something about me: I don’t like cooked carrots…love raw carrots, especially as dippers (because dip, duh), but mushy, flavorless, unseasoned cooked carrots send chills through my spine.
This tart is NOT that. I was perusing Instagram one day and came across a photo so captivating that my mindless scrolling came to a screeching halt. Considering 98% of my Instagram is food-related, that’s saying a lot. I made it simply because it looked so beautiful and I’m trying hard to eat the things I dislike enough to start liking them, or at least tolerating them. It’s all about caramelization and roasting, baby. I really think this is the key to enjoying vegetables you don’t especially like (okay, really all vegetables). Boiled and steamed vegetables begone!
This tart recipe comes from Bon Appetit via Alison Roman, who is an amazing food writer and has a great cookbook, Dining In, out there. We’ve all seen the salted butter chocolate chunk shortbread cookies that are all over the Internet, right? (Recipe coming soon.) This tart employs store-bought puff pastry, but please make your own ricotta cheese, unless you have an incredibly trustworthy high-quality ricotta cheese available to you. This will be so much better for it.
Caramelized shallots help bring some sweetness to the party, along with the carrots that will roast and sweeten when you’re baking the tart. When it comes out of the oven, you top with some shaved raw carrots and tons of fresh herbs for some bright, fresh flavor. It’s worth seeking out multi-colored carrots if you find them for a true showstopper.
Cut, serve and prepare for the oohs and ahs. Or eat this by yourself as one big piece because you’re an adult and you can do whatever you want. Honestly, this is delicious as a light dinner paired with a salad. It’s delicious leftover cold out of the fridge. It’s just delicious all around.
Golden-brown puff pastry tart topped with ricotta cheese, caramelized shallots and carrots, and adorned with fresh carrots ribbons and tons of herbs after baking!
- 1 sheet frozen puff pastry (preferably all-butter), thawed in the refrigerator
- 2 cups ricotta cheese, preferably homemade
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
- 2 shallots, thinly sliced
- 8 ounces (about 6 large) carrots, scrubbed and peeled
- 1 large egg, beaten for egg wash
- 2 tablespoons chopped fresh chives
- 2 tablespoons parsley leaves, picked from stems
- 2 tablespoons small dill sprigs, tough stems removed
- Preheat the oven to 425°. Lightly roll the puff pastry on a parchment to smooth out folds, leaving the rectangle shape. Transfer the dough on the parchment paper to a large baking sheet. Score a 1-inch border around the dough, taking care not to cut all the way through. Bake for 15 minutes, until golden and slightly puffed.
- Combine the ricotta and cream in a small mixing bowl. If your ricotta is already creamy, add a little less cream. Season with salt and pepper to taste.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, season with salt and cook until softened and translucent, about 5 minutes. Reserve 2 carrots to shred on top of the finished tart; slice the remaining carrots into thin coins. Add to the onions and cook about 2 minutes. Season with salt and pepper.
- When the puff pastry has baked, remove from the oven. Reduce the oven to 400°. Spread with the ricotta cheese, and arrange the carrot-shallot mixture on top, staying within the border. Bake until the carrots are tender and the onion star to caramelize, 25 to 35 minutes. Towards the end of cooking time, check frequently to ensure your puff pastry does not burn. Let cool completely before serving.
- When ready to serve, shred the reserved carrots into long strips using a vegetable peeler. Spread the carrot strips and herbs all over the top. Drizzle with olive oil and season with salt and pepper right before serving.
Inspiration: Carrot Tart with Ricotta and Herbs on bonappetit.com