Carrot Tart with Ricotta & Herbs
This week the students worked with dairy to make a whole host of delicious recipes. Most students tried their hand at making fresh cheese, including ricotta that was used in the recipe below. Even though this recipe calls for carrots, you can substitute other vegetables -- kale, chard, spinach, beets (these will bleed onto the cheese), broccoli, broccolini, etc.
This would make a perfect dish for a buffet, gathering, or even alongside roast chicken.
Carrot Tart with Ricotta and Herbs
Recipe adapted from Bon Appetit
Preheat oven to 425ºF. Line a sheet pan with parchment paper. Set aside.
In a small bowl, whisk together the ricotta and cream. Season with salt and pepper. Set aside.
In a skillet set over medium heat, heat 2 tablespoons oil. Add the shallot and sauté until it starts to brown, about 5 minutes. Add the carrots and sauté for 2-3 more minutes. Season lightly with salt and pepper. Set aside.
On a lightly floured surface, roll the puff pastry dough out to smooth out the creases. Transfer pastry to the sheet pan. With the tip of a sharp knife, score a 1-inch border around the puff pastry. Prick the bottom of the tart with a fork. Brush with the egg wash. Bake until golden brown and puffed, about 10-15 minutes.
Remove from the oven and spread ricotta mixture over the pastry, staying within the border. Scatter onions and carrots over the top. Bake until the carrots are tender and the onions begin to caramelize, about 30 minutes.
This week, NUTR 227 worked with a colorful array of fruits and vegetables. Out of the many recipes made, this one was a favorite, even though they had a tough time choosing.
You can make this without bacon, but note that bacon makes everything taste better (except for maybe ice cream).
Brussels Sprouts with Bacon & Balsamic Glaze
Preheat oven to 425ºF.
Heat a cast iron or oven proof sauté pan overmedium heat. Add the bacon and render down until crispy. Remove bacon from the pan and reserve. Add the Brussels sprouts to the pan and toss to coat well in the hot bacon fat. Season lightly with salt and pepper.
Bake the Brussels sprouts in the oven for 15 minutes. Meanwhile, in a small bowl, whisk together the balsamic vinegar, garlic, honey, and red pepper flakes. Season lightly with salt and pepper.
When the Brussels sprouts have baked for 15 minutes, remove from the oven and pour the balsamic glaze over the sprouts and sprinkle with the reserved bacon. Bake for another 10-15 minutes or until the Brussels sprouts are tender and golden brown. Serve warm.
NUTR 227 lab manual author and instructor: Marcy Gaston