Best 3 Carrot Tart With Ricotta And Herbs Recipes

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**Savor the Sweetness of Carrot Tart with Ricotta and Herbs: A Culinary Symphony of Flavors and Textures**

Embark on a culinary journey with the delectable Carrot Tart with Ricotta and Herbs, a symphony of flavors and textures that will tantalize your taste buds. This savory tart features a flaky, buttery crust filled with a sweet and savory filling of grated carrots, creamy ricotta cheese, aromatic herbs, and a hint of tangy lemon zest. The combination of sweet carrots and savory ricotta, complemented by the freshness of herbs, creates a harmonious balance that is both satisfying and delightful.

The tart is not only a flavor sensation but also a visual masterpiece. The vibrant orange filling peeks through the golden-brown crust, inviting you to take a bite. The sprinkling of chopped herbs adds a touch of color and freshness, making this dish a feast for the eyes as well as the palate.

Whether you're hosting a brunch, a light lunch, or an elegant dinner party, this Carrot Tart with Ricotta and Herbs is sure to impress your guests. It's also a versatile dish that can be served warm or at room temperature, making it perfect for any occasion.

This article provides two variations of the Carrot Tart recipe: a classic version and a gluten-free version. Both recipes include step-by-step instructions, a list of ingredients, and baking tips to ensure a perfect tart every time. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process of creating this delicious dish.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with the Carrot Tart with Ricotta and Herbs. Indulge in its sweet and savory flavors, enjoy its delightful textures, and create a memorable dining experience for yourself and your loved ones. Happy baking!

Check out the recipes below so you can choose the best recipe for yourself!

CARROT TART WITH RICOTTA AND FETA



Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories     brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  • While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  • Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

ROASTED CARROT TART



Roasted Carrot Tart image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 18

All-purpose flour, for dusting
Chilled Pie Dough, recipe follows
1/2 cup chevre (plain, creamy goat cheese), softened
1 large egg, separated
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 to 5 medium rainbow carrots, scrubbed
1 medium red onion, peeled and cut in half through the stem
3 tablespoons olive oil
Sea salt
6 to 8 large chicory leaves, such as Treviso or pink radicchio
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon roughly chopped fresh herbs, such as basil, parsley, chives or tarragon
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, frozen, cut into 1/2-inch cubes
1/2 cup ice cold water

Steps:

  • Preheat oven to 400 degrees F.
  • On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
  • In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
  • Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
  • Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
  • In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
  • Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
  • Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
  • Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.

CARROT TART WITH RICOTTA AND ALMOND FILLING



Carrot Tart with Ricotta and Almond Filling image

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.

Provided by Anna Stockwell

Categories     Fall     Carrot     Tart     Appetizer     Hors D'Oeuvre     Ricotta     Almond     Phyllo/Puff Pastry Dough

Yield Serves 6-8

Number Of Ingredients 17

1 1/2 cups sliced almonds (about 5 1/2 ounces)
2 pounds rainbow or orange carrots, peeled, cut into 3 1/2x1/4-1/2" sticks; plus 1 cup coarsely chopped tops
1 teaspoon finely grated orange zest
1/2 cup fresh orange juice
1/2 cup (1 stick) unsalted butter, divided
2 tablespoons sugar, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons red wine vinegar, divided
1/2 teaspoon ground allspice, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
2 large eggs
1 1/4 cups whole-milk ricotta
2 tablespoons thyme leaves
1 (14-17-ounce) package frozen puff pastry, preferably all-butter, thawed
All-purpose flour (for dusting)
1 tablespoon olive oil
1 small shallot, thinly sliced

Steps:

  • Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
  • Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
  • Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
  • Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
  • Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
  • Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
  • Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
  • Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.

Tips:

  • For the best results, use fresh, high-quality carrots. Choose carrots that are firm and brightly colored.
  • If you don't have a food processor, you can grate the carrots by hand. Just be sure to grate them finely so that they blend well with the other ingredients.
  • Be careful not to overcook the carrots. They should be tender but still have a slight crunch.
  • Use a good quality ricotta cheese. Fresh, whole milk ricotta will give you the best results.
  • Don't overmix the batter. Overmixing can make the tart tough.
  • Bake the tart until the edges are golden brown and the center is set. A toothpick inserted into the center of the tart should come out clean.
  • Let the tart cool slightly before slicing and serving. This will help it to hold its shape.

Conclusion:

Carrot tart with ricotta and herbs is a delicious and versatile dish that can be served as an appetizer, main course, or dessert. It's perfect for potlucks, picnics, and other gatherings. With its colorful appearance and delicious flavor, this tart is sure to be a hit with everyone who tries it.

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