Description
This Heirloom Carrot and Whipped Ricotta Tart is a stunning and savory dish featuring tender heirloom carrots nestled atop a creamy whipped ricotta and cream cheese base, all baked in a flaky puff pastry crust. Perfect for brunch, appetizers, or an elegant side, this tart combines fresh herbs, lemon zest, and a hint of thyme to create a light yet flavorful dish that showcases spring’s best produce.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Cheese Mixture
- 1 cup ricotta cheese
- 2 tablespoons cream cheese (softened)
- 1 tablespoon olive oil (plus more for drizzling)
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Toppings
- 1 bunch heirloom carrots (peeled and halved or quartered lengthwise)
- 1 egg (beaten, for egg wash)
- Fresh herbs or microgreens (optional, for garnish)
Instructions
- Prepare and score puff pastry: Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out the thawed puff pastry into a 10×12-inch rectangle and place it on the prepared baking sheet. Use a knife to score a ½-inch border around the edge of the pastry without cutting all the way through. Prick the center area with a fork to prevent the pastry from puffing up excessively in the middle during baking.
- Make the whipped ricotta mixture: In a bowl, combine ricotta cheese, softened cream cheese, olive oil, lemon zest, thyme leaves, salt, and black pepper. Beat or whip the mixture until smooth, creamy, and well blended to ensure a luscious spread.
- Assemble the tart: Evenly spread the whipped ricotta mixture inside the scored border of the puff pastry, leaving the border clear. Arrange the peeled and halved or quartered heirloom carrots on top of the cheese layer, slightly overlapping them for a visually appealing presentation. Brush the exposed pastry edges with the beaten egg to help create a shiny golden crust when baked. Drizzle the carrot arrangement lightly with olive oil and season with a sprinkle of extra salt and pepper.
- Bake the tart: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, until the puff pastry is golden brown, puffed up, and the carrots are tender when pierced with a fork.
- Finish and serve: Remove the tart from the oven and allow it to cool slightly. Garnish with fresh herbs or microgreens if desired. Slice and serve warm or at room temperature as a delightful brunch item, appetizer, or side dish.
Notes
- Use rainbow heirloom carrots for a colorful, visually striking presentation.
- Blanch thicker carrot pieces briefly before assembling to ensure they become tender during baking.
- This tart works well as a savory brunch dish, appetizer, or an elegant vegetable side.
