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 
​

• 2 cups ricotta cheese
• ¼ cup heavy cream
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 shallot, thinly sliced
• 4 large carrots, thinly sliced
• 1/2 package frozen puff pastry, thawed
• 1 large egg + 1 tablespoon water, mixed together 
• ¼ cup chopped fresh herbs of choice – chives, parsley, basil, oregano, thyme, and/or sage

 
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.

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