Carrot Tart with Ricotta and Almond Filling

epicurious.com

Gayle Costner

Moderator at Instant Pot 101 for Beginners. Love reading cookbooks and discovering new recipes to try.

ACTIVE TIME1 hour 10 minutes TOTAL TIME1 hour 35 minutes

1 ½ cups sliced almonds (about 5 ½ ounces)

2 pounds rainbow or orange carrots, peeled, cut into 3 ½x¼ to ½" sticks; plus 1 cup coarsely chopped tops

1 teaspoon finely grated orange zest

½ cup fresh orange juice

½ cup (1 stick) unsalted butter, divided

2 tablespoons sugar, divided

2 ¼ teaspoons kosher salt, divided

2 teaspoons red wine vinegar, divided

½ teaspoon ground allspice, divided

¼ teaspoon plus ⅛ teaspoon freshly ground black pepper, divided

2 large eggs

1 ¼ cups whole-milk ricotta

2 tablespoons thyme leaves

1 (14-17-ounce) package frozen puff pastry, preferably all-butter, thawed

All-purpose flour (for dusting)

1 tablespoon olive oil

1 small shallot, thinly sliced

Directions at epicurious.com

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