Carrot Tart with Goat Cheese and Ricotta
1 package of frozen puff pastry, thawed
1 pound multicolored carrots, washed and sliced into quarters length-wise
1 tablespoon extra-virgin olive oil Salt and white pepper to taste
8 ounces ricotta
4 ounces goat cheese
1 teaspoon garlic, granulated
1 teaspoon onion, granulated
1 teaspoon dill, chopped
1 teaspoon chives, chopped
1 teaspoon parsley, chopped, plus more whole for garnish
1 tablespoon water Flour for rolling out dough
1. Preheat your oven to 400F.
2. Lightly flour your work surface, unwrap the thawed puff pastry and unfold until flat. Dust lightly with flour and roll out until it is 10”x 14”. Using a sharp knife, slice the puff pastry into
3 strips, then cut each strip diagonally to create 6 triangles.
3. Pour 1 teaspoon of water into a small dish. Dip your finger in the water and drag a line across the widest portion of the dough, 1 inch down from the top. Pinch the dough together with your fingers- creating a carrot like shape. Prick the dough with a fork to create tiny holes all over the dough.
4. Transfer the puff pastry carrot shapes to a baking tray lined with parchment. Bake 10-15 minutes on the top shelf until the dough is lightly golden.
5. Add sliced carrots to another baking tray lined with parchment. Drizzle 1 tablespoon of olive oil onto the carrots, season lightly with salt and white pepper. Roast in the oven 15-18 minutes until almost tender.
6. In a medium bowl combine ricotta, goat cheese, granulated garlic, granulated onion, and herbs. Mix until very well combined and no unmixed portions remain. Season lightly with salt and white pepper to taste.
7. Remove carrots and puff pastry from the oven and set aside for 3-5 minutes to allow to cool.
8. Using a spurtle, press down on the center of a puff pastry ‘carrot’, creating a well in the center and leaving a boarder around the edge. Repeat with remaining puff pastry ‘carrots.’
9. Add 2-3 tablespoons of cheese-herb mixture to each puff pastry ‘carrot’ and evenly spread it out. Layer 3-4 roasted carrot slices on top of the cheese-herb mixture, pressing down lightly to make sure they stay in place. Repeat with all remaining ingredients
10. Once all tarts are assembled, return to the oven for an additional 10-15 minutes until the carrots are fully tender, crust is golden, and cheese has started to brown along the edges.
11. Top with a light drizzle of olive oil and a parsley leaf on each tart as the carrot ‘top’. Enjoy warm or at room temperature!
For a sweet and spicy twist add ½ teaspoon of cayenne pepper to the roasted carrots and finish the tarts with a drizzle of honey instead of olive oil.