Carrot-Ricotta Tart with Pesto and Pine Nuts
Carrot-Ricotta Tart with Pesto and Pine Nuts
Katherine Gillen

How do we love thee, carrot-ricotta tart? Let us count the ways. You’re delicious and buttery, like a savory pie. You’re meant to look rustic (so no crimped sides required). And best of all, you’re made with store-bought puff pastry, so there’s no fiddling with a crust.

Psst: The secret to success with this tart—and any vegetable tart, for that matter—is to par-cook the carrots and crust before assembling and baking once more. This allows some of the water content to evaporate from the vegetables, ensuring a flaky, crisp final result.

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8 servings

All-purpose flour, as needed for dusting

One 14-ounce sheet puff pastry, thawed

1 pound heirloom carrots—trimmed, scrubbed and halved lengthwise

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup ricotta

¼ cup cream cheese, at room temperature

1 garlic clove, thinly sliced

½ teaspoon sumac

Toasted pine nuts, flaky salt and pesto, to serve

1. Preheat the oven to 425°F.

2. On a sheet of parchment paper, roll out the puff pastry to approximately 9 inches by 12 inches, dusting lightly with flour if the pastry starts to stick. Use a paring knife to score a ½-inch border around the edge, and dock with a fork all over the inner rectangle. Transfer the puff pastry (on the parchment) to a baking sheet. Transfer to the oven and bake until lightly golden and puffed, 15 to 20 minutes.

3. On a separate baking sheet, toss the carrots with olive oil; season with salt and pepper. Transfer to the oven with the pastry and bake until almost tender, 15 to 20 minutes.

4. Meanwhile, in a small bowl, stir together the ricotta and cream cheese; season to taste with salt and pepper.

5. Remove both baking sheets from the oven and allow the pastry to cool for about 5 minutes. Spread the cheese mixture in an even layer within the border. Arrange the carrots and garlic clove on top; sprinkle with the sumac. Return to the oven and bake until deeply golden brown, 20 to 25 minutes.

6. Top the tart with toasted pine nuts, flaky salt and pesto before slicing and serving.

394 calories

28g fat

29g carbs

8g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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