CARROT TART WITH RICOTTA AND FETA
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mojalefa Rantjane
[email protected]This is the best carrot tart I've ever had! Thanks for sharing the recipe.
mugaya nicholas
[email protected]I'm definitely going to be making this tart again! It's so easy and delicious.
Saeed Ahammad
[email protected]This tart is a great way to use up leftover carrots.
Lily Short
[email protected]I'm not a big fan of feta cheese, but I loved it in this tart. It added a nice salty tang.
Jada Kingdom
[email protected]This tart is the perfect make-ahead dish. I love that I can prepare it in advance and then just pop it in the oven when I'm ready to serve.
Marley Amazing picture Rowe wow
[email protected]I love the pop of color that the carrots give this tart. It's so visually appealing.
Hafiz G
[email protected]I'm always looking for vegetarian recipes that are both delicious and satisfying. This tart definitely fits the bill!
Kaya Boyd
[email protected]This tart is a great way to get your kids to eat their vegetables.
Rhaman Imon
[email protected]I love that this tart can be served warm or cold. It's perfect for any occasion.
jae thompson
[email protected]I made this tart for Easter brunch and it was a huge hit! Everyone raved about it.
Jahangir Kazal
[email protected]This tart is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Tsegaye Tsega
[email protected]I've made this tart several times and it's always a crowd-pleaser.
Mehran Niazi
[email protected]The combination of carrot, ricotta, and feta is brilliant! This tart is both savory and sweet, and the textures are amazing.
James Knox
[email protected]This is one of my favorite recipes. It's easy to make and always turns out perfectly.
Hina Muazzam
[email protected]I'm not a huge fan of carrots, but this tart changed my mind! The carrots were perfectly roasted and the filling was creamy and flavorful.
Mali Namunukula
[email protected]I made this for a potluck and it was a hit! Everyone loved it, and several people asked for the recipe.
Bentley Tucker
[email protected]This carrot tart was absolutely delicious! Such a great combination of flavors and textures, with the sweet carrots balancing out the salty ricotta and feta.