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
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.
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[email protected]I'm not a big fan of carrot cake, but this tart was delicious! The flavors were perfectly balanced and the crust was flaky and buttery.
Kimble Chirambo
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
monikaakter mona
[email protected]I made this tart for my family and they all loved it. It was easy to make and the flavor was amazing.
Ivainashe Muchatibaya
[email protected]This tart was the perfect dessert for my Easter dinner. It was light and refreshing, and everyone loved it.
Bello Shakirat
[email protected]I'm not a big fan of ricotta cheese, but I thought I would give this tart a try. I'm glad I did! The ricotta cheese was not overpowering and the tart was delicious.
Amanda Martinez
[email protected]This tart was amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again and again.
BoT7an
[email protected]The tart was delicious, but it was a bit too rich for my taste. I think I would have preferred it with a lighter filling.
Thabo Mabale
[email protected]This tart was a bit too time-consuming to make. I think I would have preferred a simpler recipe.
JAMES KAJAK
[email protected]I'm not a big fan of carrot cake, but I thought I would give this tart a try. I'm glad I did! The tart was delicious and I couldn't even tell that it had carrots in it.
Hudu Hikimatu Maltiti
[email protected]This tart was a hit at my dinner party. Everyone loved the unique flavor combination and the beautiful presentation.
Cherlynn Yazzie
[email protected]I loved this tart! It was the perfect combination of sweet and savory. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Cabdiraxmaan Yuusuf
[email protected]The tart was easy to make and looked beautiful, but the flavor was a bit bland. I think it needed more salt and pepper.
Rizwan Afridi
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Rihanna Clarke
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I served it with a side of mixed greens and it was a hit with my family.
saroj dhakal
[email protected]This carrot tart was a delightful surprise! The combination of ricotta, almond, and carrot was unique and flavorful. The tart was easy to make and looked impressive when it came out of the oven. I will definitely be making this again.