Flaky puff pastry, creamy ricotta, fresh herbs, and vibrant carrots.
I was invited this month by the lovely people who run squaremealroundtable to participate in a collaboration with a bunch of other food instagrammers/bloggers focusing on the lovely and humble carrot. This savory tart is my contribution. To check out all the other carrot recipes from this project on instagram check out our hashtag: #24carrotgoals
I’ll also be updating this post to include all the other participants recipes at the bottom of the page, so check out those as well!
Carrot and Herbed Ricotta Tart
Makes one large tart.
Frozen puff pastry(14 ounces)
9 carrots, peeled into ribbons( 3 of each color if doing an ombre pattern)
1/4 cup finely chopped chives
1/4 cup finely chopped parsley+extra for garnish
1 teaspoon dried dill
2 cups ricotta cheese
Juice of one lemon, divided.
1/4 cup olive oil+extra for brushing crust
1 teaspoon honey
salt and pepper to taste
- Thaw your puff pastry overnight in the refrigerator before proceeding with the recipe.
- Preheat oven to 400° fahrenheit.
- Oil a large enough baking sheet to accommodate your unfolded puff pastry.
- Lay puff puff pastry out on oiled baking sheet, and store in the fridge until ready to use.
- Mix the dried dill, chopped parsley, chopped chives, and half the lemon juice into the ricotta. Season to taste with salt and pepper. Set aside.
- Whisk together olive oil, honey, and remaining lemon juice until emulsified and thick. Season with salt and pepper to taste.(This is the dressing for your carrots)
- Toss carrot ribbons thoroughly into your dressing. If doing an ombre pattern, keep colors of carrots separate during this process.
- Spread ricotta mixture evenly onto puff pastry using the back of a spoon, or a spatula. Leave a 1/4″ gap from all edges.
- Evenly spread carrots on top of ricotta mixture. Shake excess dressing off before placing on the tart.
- Brush olive oil onto exposed edges of puff pastry.
- Bake tart 35-40 minutes or until edges of puff pastry are golden brown.
- Garnish with chopped parsley, and more salt and pepper as needed.
- Serve warm or room temperature. Enjoy!
This recipe is greatly inspired by this one by Saveur Magazine.
Garnish with flaky sea salt if you have it available.
All the other participants in February’s Carrot Collaboration:
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour’s Thai Peanut Pizza
Cocoa and Salt’s Classic Carrot Cake
Jojoromancer’s Carrot Pie
Julie Jones’ Mum’s Carrot Cake
Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter
A Worthy Pause’s Paleo Thai Curry Carrot Soup
Battered n Baked’s Baked Carrot Cake Donuts
Anna Jitlin’s Carrot Muffins with Persimmon Topping
Lemon Thyme and Ginger’s Sweet and Spicy Herbed Carrots
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
My Love at First Bite’s
Rezel Kealoha’s Turkish Yoghurt Dip
Cosettes Kitchen’s Sumac Spiced Carrot and Feta Salad
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Measuring Cups Optional’s Carrot Curry Soup
Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan)
Bee and the Baker’s Glazed Carrot Rosette Tart with Honey Ginger Mascarpone
Lady and Larder’s Carrot Crudite Board with Z’atar Hummus
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Baking the Good’s Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen’s
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Forty-nine Figs’ Carrot Pie
Loko Kitchen’s Miso White Carrot Pie with Black Sesame Crust
Gobble the Cook’s
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies’ Savory Carrot and Cauliflower Crumble with Za’atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer’s Triple Ginger Carrot Cake with Cream Cheese Frosting
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Dukkah Queen’s Carrots and Friends Salad (pickled, raw and roasted)
Amanda Skrip’s Rainbow Roasted Carrots with Citrus, Fennel and Arugala
Flotte Lotte’s Carrot Apple Pie
Cook Til Delicious’ Mini Carrot Cake
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake
Farm and Coast Cookery’s Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Zestfulkitchen’s Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Diane Morrisey’s Harissa and Maple Roasted Carrots and Lemon
Rumbly in my Tumbly’s Carrot Chai Pie
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Week Night Bite’s
Pies and Prejudice’s Carrot Pie with Maple and Cardamon
Feed The Swimmer’s Air Fried Rainbow Carrot Chips with Tzatziki
Plum Lucky Pie Pi’s Roasted Carrot Pot Pie
Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Kate Aliberti’s “Hop Scotch” Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch
Annie Madison’s Morning Glory Muffins
Jill Salama’s Carrot Latkes with Cranberry Aioli (Paleo)
Food By Mars’ Paleo Carrot Walnut Loaf Cake
The Olive and Mango’s Carrot Cake Roll
Easy Gourmet Living’s
A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Seed and Mills’ Carrot Cake with Tahini Caramel Frosting
Its a Vegworld Afterall’s Zesty Carrot Spirals