Carrot Tart with Green Goddess Ricotta.
Spring is calling! This carrot puff pastry tart is beautiful and delicious. Made with green goddess ricotta cheese, butter caramelized carrots and flaky puff pastry, it’s a lovely dish for brunch or breakfast!
Let’s make Monday the prettiest day of the week!
This puff pastry tart is topped with herby ricotta cheese, butter caramelized carrots and peppery micro greens or arugula to top everything off. It’s satisfying and light and beautiful and so springy!
Just looking at this makes me happy.
I don’t share many recipes with carrots because, spoiler alert, I don’t actually enjoy them. I don’t mind cooked carrots and it’s nothing like my distaste for celery. But I don’t like raw carrots. So somehow, carrot-focused recipes don’t make their way into my brain that often.
Caramelized carrots though? Those I can get behind.
Last spring, I couldn’t stop thinking about this gorgeous carrot tart from the NYT. I had it on my list to make for months and with a few changes, I came up with a carrot puff pastry that is number one in our book.
It’s ideal for easter or spring brunches, showers, breakfasts – even an appetizer at dinner parties. And it’s so stunning too.
Because the carrots work best in thicker slices, you have to cook them before making the tart. This is an extra step and it’s a little high maintenance, but they way we’re doing it? Makes it totally worth it.
I add a bit of butter to a skillet and once it’s bubbly, I throw in thick-sliced carrots, a few pinches of salt and some honey. I let them simmer and bubble until the carrots are almost fork-tender. We’re going to bake them anyway, so they don’t have to be overly soft.
For the base layer, we’re going with some green goddess ricotta. Yes, more green goddess! As soon as spring hits, I love green goddess everything because it’s so fresh, bright and GREEN. It tastes green, without tasting like grass if that makes sense. Plus, it’s super pretty for spring brunch festivities.
To make the ricotta, I whip it with basil, parsley, cilantro, chives, lemon and garlic. Super herby and delicious. You can prep this ahead of time or even the night before and store it in the fridge. The key to making this tart is spreading a thin, even layer on the puff pastry. You don’t want anything too heavy or thick, otherwise the pastry won’t cook. You can always serve it with the extra green goddess ricotta.
If you have a copy of Everyday Dinners, then you know what a freak I am over puff pastry pizzas and tarts. I have one for every season in the book, plus some! And the one thing to note is not to overload the pastry. As well as keeping the toppings in an even layer so no one side gets too heavy.
I top the ricotta with the caramelized carrots. Then I bake the whole thing! I keep it in one sheet, like a giant pizza. Bake it until the crust is golden and puffed and shiny.
To finish things off and make it look and feel fancy, greens go on top! Arugula or micro greens, even spring greens would work.
I let this cool slightly then serve it warm, but it is also great served at room temperature. It’s even good served cold – the only downside is that puff pastry does taste best shortly after cooking.
The colors are so vibrant and bold. It makes this a showstopping dish!
Caramelly carrots are my new love language.
Puff Pastry Carrot Tart
Carrot Tart with Green Goddess Ricotta
- 1 sheet puff pastry, thawed if frozen
- 1 pound carrots, peeled and sliced in half lengthwise
- 2 tablespoon unsalted butter
- 1 tablespoon honey
- kosher salt and pepper
- 15 ounces ricotta cheese
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons snipped chives
- 2 tablespoons chopped fresh cilantro
- 1 lemon, zest freshly grated
- 1 tablespoon freshly squeezed lemon juice
- 1 egg + 1 teaspoon water, beaten together for egg wash
- micro greens or arugula, for topping
- Preheat the oven to 425 degrees F. Place the sheet of puff pastry on a parchment paper lined baking sheet. Poke it all over with a fork. This prevents it from bubbling up.
- Slice the carrots in half lengthwise. You can slice them into smaller pieces to better fit the pastry if the carrots are large. See my photos above.
- Heat the butter in a skillet over medium heat. Add the carrots with a big pinch of salt and pepper. Cook for 5 minutes, stirring often, as the carrots soften. Drizzle with the honey and let the carrots continue to cook until they get just slightly golden. Don’t overcook or over-caramelized them because they will still cook in the oven!
- While the carrots caramelize, make the ricotta. In the bowl of your food processor, add the ricotta, garlic, herbs, lemon zest and juice. Add a big pinch of salt and pepper. Blend the mixture until whipped and creamy. Taste and season with more salt if needed.
- Remove the carrots from the pan, transferring them to a plate to cool for a few minutes.
- Spread a thin, even layer of the ricotta on the puff pastry, leaving a 1-inch border for the crust. Top with the carrots. Brush the border with the egg wash.
- Bake the puff pastry for 20 to 25 minutes, until golden and puffed. Serve with the extra green goddess ricotta. Sprinkle the top with micro greens or arugula.
Did you make this recipe?
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I appreciate you so much!
Most colorful dish ever.
One Comment on “Carrot Tart with Green Goddess Ricotta.”
Kindly suggest how this could be made ahead? Thanks