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Carrot Tart with Green Goddess Ricotta Recipe

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4.2 from 229 reviews

This Carrot Tart with Green Goddess Ricotta is a delightful and elegant dish featuring tender caramelized carrots atop a flaky puff pastry crust, spread with a creamy, herb-infused ricotta. Perfect as a sophisticated appetizer or a light meal, the tart combines the natural sweetness of honey-glazed carrots with a fresh, citrusy ricotta herb spread, topped with peppery microgreens or arugula for a vibrant finish.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Tart

  • 1 sheet puff pastry, thawed if frozen
  • 1 pound carrots, peeled and sliced in half lengthwise
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey
  • Kosher salt and pepper to taste

For the Green Goddess Ricotta

  • 15 ounces ricotta cheese
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons snipped chives
  • 2 tablespoons chopped fresh cilantro
  • 1 lemon, zest freshly grated
  • 1 tablespoon freshly squeezed lemon juice

Others

  • 1 egg + 1 teaspoon water, beaten together for egg wash
  • Microgreens or arugula, for topping

Instructions

  1. Preheat Oven and Prepare Puff Pastry: Preheat the oven to 425°F (220°C). Place the thawed puff pastry sheet onto a parchment-lined baking sheet and pierce it all over with a fork to prevent it from puffing excessively during baking.
  2. Slice Carrots: Slice the peeled carrots in half lengthwise. If they are large, cut them into smaller pieces to fit better on the pastry.
  3. Caramelize Carrots: Heat unsalted butter in a skillet over medium heat. Add the carrots along with a generous pinch of kosher salt and pepper. Cook for about 5 minutes, stirring frequently until the carrots start to soften. Drizzle honey over them and continue cooking until the carrots are slightly golden but not overcooked, as they will bake further in the oven.
  4. Prepare Green Goddess Ricotta: While the carrots cook, place ricotta, minced garlic, chopped parsley, basil, chives, cilantro, lemon zest, lemon juice, salt, and pepper into a food processor. Blend until the mixture is smooth, whipped, and creamy. Adjust seasoning if necessary.
  5. Cool Carrots: Remove the caramelized carrots from the skillet to a plate and allow to cool slightly.
  6. Assemble Tart: Spread a thin, even layer of the green goddess ricotta over the puff pastry, leaving a 1-inch border around the edges. Arrange the caramelized carrots evenly on top. Brush the exposed pastry border with the beaten egg wash.
  7. Bake Tart: Bake in the preheated oven for 20 to 25 minutes, until the puff pastry is golden brown and puffed.
  8. Serve: Remove the tart from the oven, top with microgreens or arugula, and serve with any extra green goddess ricotta on the side.

Notes

  • For easier slicing of carrots, use a sharp knife or mandoline slicing tool.
  • If you don’t have a food processor, whisk the ricotta and herbs vigorously by hand until creamy.
  • Adjust herbs based on your preference or availability; dill or tarragon can be good substitutes.
  • Serve the tart warm or at room temperature.
  • For a dairy-free option, substitute ricotta with a plant-based cheese alternative and butter with olive oil.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/carrot-tart-with-green-goddess-ricotta-recipe/