Cooking for Luv: Vegetarian + Vegan Recipes
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Rainbow Carrot + Tarragon Ricotta Tart

20 Jul Rainbow Carrot + Tarragon Ricotta Tart

The breathtaking beauty of the hundreds of rainbow carrots at the farmers market never stops amazing me, so I thought it was about time to promote them from their usual side-dish status and get them front and center as a main course dish (nobody puts baby in the corner!). Behold the carrot ricotta tart: simple, stunning, and ready for its starring roll in your next meal!

 

Rainbow Carrot + Tarragon Ricotta Tart
Serves 4
Total Time
45 min
Total Time
45 min
Ingredients
  1. 8 ounces fresh ricotta (or Kite Hill almond milk ricotta)
  2. 2 tablespoons fresh tarragon, finely chopped
  3. 1 large garlic clove, finely grated on a microplane
  4. Zest from 1 lemon (about 1 tablespoon)
  5. 1 teaspoon kosher sea salt, divided in two
  6. 1 tablespoon extra virgin olive oil
  7. 1 tablespoon butter (or vegan buttery spread)
  8. 1 small sweet onion, cut in half lengthwise and thinly sliced (about 1 cup)
  9. 1 bunch of rainbow carrots (about 3/4 pound), peeled and sliced into coins (the smaller ends cut into 1/2" coins, the thicker ends cut into 1/4" inch coins)
  10. 1/4 cup of your favorite dry white wine
  11. 1/2 teaspoon sugar
  12. 1 sheet of frozen puff pastry, thawed
  13. 1 large egg, beaten (optional for vegans)
To finish
  1. 1 ounce mixed microgreens
  2. High quality olive oil
  3. High quality flaked sea salt
  4. Fresh cracked pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine ricotta, tarragon, garlic and lemon. Season with half the salt and a couple grinds of fresh pepper. Set aside.
  3. In a large saute pan, heat the oil and butter over medium high heat. Add onions and carrots, and cook, stirring every few minutes, until onions are golden and caramelized and carrots are starting to turn golden in places (about 20-25 minutes). Add wine and sugar and cook for an additional 2-3 minutes, until wine is absorbed. Season with the other half of the salt.
  4. While onions and carrots are cooking, place your unrolled (or unfolded) puff pastry on a parchment paper lined sheet pan. Score a border 1" from the edges around the rectangle with your knife. Brush entire top of the pastry with beaten egg then bake for about 10-15 minutes until puff pastry is puffed up and turning golden. Remove from oven and carefully break off the top puffy layer of the puff pastry inside the scored line, leaving yourself a slightly hollowed center.
  5. Spread your ricotta mixture into the center of the puff pastry. Top with a layer of onions and carrots, trying to spread out the mixture as evenly as possible and pressing it a little into the ricotta mix.
  6. Return the tart to the oven, and cook for an additional 20 minutes until the puff pastry is completely golden and the carrots are caramelized. Keep an eye on it to take care the crust doesn't burn. If it's looking dicey- cover the edges with tin foil.
  7. To finish, drizzle with a little olive oil, sprinkle with sea salt and fresh cracked pepper, and garnish with microgreens.
  8. Serve warm or room temperature along side my lemony kale salad with asiago and panko for a perfectly bright and light meal!
Notes
  1. If you can't find tarragon, replace with fresh chives, chervil, dill, or thyme (or a mix of all).
  2. The better your ricotta is, the better your tart will be- splurge on something fresh and artisan. Kite Hill's dairy free almond milk ricotta is INSANELY delicious, I like it even better than regular ricotta...and I love ricotta so that's saying a lot!
  3. Feeling indulgent? Crumble some fresh goat cheese on top in the last 5 minutes of baking time.
cooking for luv http://cookingforluv.com/
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