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Easy colorful carrot tart with ricotta

Easy colorful carrot tart with ricotta

Based on 16 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"This easy but beautiful tart recipe will surely impress your guests! It uses easily accessible store-bought puff pastry and a simply whipped ricotta as a base. The star of this dish are the humble but colorful carrots coated with a tangy maple syrup glaze. This recipe showcases the beauty of nature and is proof that it doesn’t take a lot to make impressing dishes. With this tart nothing will stand in the way of your next Easter brunch and you are guaranteed to put everyone into Easter mood and make happy faces."
Difficulty
Easy 👌
Preparation
25 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
1 kg
mixed carrots
1
puff pastry sheet
1
lemon
1
shallot
1 tbsp
butter
2 tbsp
maple syrup
1 tsp
chili flakes
250 g
ricotta cheese
20 g
pine nuts
15 g
dill
1 bundle
parsley
salt
pepper
oil (for frying)
MetricImperial

Utensils

oven, knife, cutting board, fine grater, frying pan (large), cooking spoon, bowl (small), baking sheet, parchment paper

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Nutrition per serving

Cal695
Fat35 g
Protein22 g
Carb80 g
  • Step 1/ 4

    Preheat oven to 200°C/392°F. Halve or quarter carrots lengthwise, depending on thickness. Zest the lemon and then cut it in half. Slice shallot into fine rings. Heat some oil in a large frying pan over medium heat and sauté carrots for approx. 10 min. Then add shallot rings and fry for approx. 3 more min. Then deglaze the pan content with juice of half a lemon. Then add butter, maple syrup, and chili flakes. Simmer for approx. 3–5 min. until carrots are glazed.
    • 1 kg mixed carrots
    • 1 lemon
    • 1 shallot
    • 1 tbsp butter
    • 2 tbsp maple syrup
    • 1 tsp chili flakes
    • oil (for frying)
    • oven
    • knife
    • cutting board
    • fine grater
    • frying pan (large)
    • cooking spoon

    Preheat oven to 200°C/392°F. Halve or quarter carrots lengthwise, depending on thickness. Zest the lemon and then cut it in half. Slice shallot into fine rings. Heat some oil in a large frying pan over medium heat and sauté carrots for approx. 10 min. Then add shallot rings and fry for approx. 3 more min. Then deglaze the pan content with juice of half a lemon. Then add butter, maple syrup, and chili flakes. Simmer for approx. 3–5 min. until carrots are glazed.

  • Step 2/ 4

    In a small bowl, mix the ricotta with the lemon zest. Season with salt and pepper to taste. Roll out the puff pastry onto a baking sheet lined with parchment paper and spread with the ricotta. Leave an approx. 1.5 cm/0.6 inch wide border free.
    • 250 g ricotta cheese
    • salt
    • pepper
    • bowl (small)
    • baking sheet
    • parchment paper

    In a small bowl, mix the ricotta with the lemon zest. Season with salt and pepper to taste. Roll out the puff pastry onto a baking sheet lined with parchment paper and spread with the ricotta. Leave an approx. 1.5 cm/0.6 inch wide border free.

  • Step 3/ 4

    Spread carrots in a single layer on top of the ricotta. Bake the tart in the oven for approx. 15 min. until the puff pastry is golden brown and the carrots are soft enough. Then spread the pine nuts over the tart and bake for approx. another 5–8 min. or until the nuts turn golden brown at the end of the baking time.
    • 20 g pine nuts

    Spread carrots in a single layer on top of the ricotta. Bake the tart in the oven for approx. 15 min. until the puff pastry is golden brown and the carrots are soft enough. Then spread the pine nuts over the tart and bake for approx. another 5–8 min. or until the nuts turn golden brown at the end of the baking time.

  • Step 4/ 4

    In the meantime, coarsely chop the dill and parsley. Remove the tart from the oven and garnish with chopped herbs. Slice it up and enjoy!
    • 15 g dill
    • 1 bundle parsley

    In the meantime, coarsely chop the dill and parsley. Remove the tart from the oven and garnish with chopped herbs. Slice it up and enjoy!

  • Enjoy your meal!

    Easy colorful carrot tart with ricotta

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