https://www.copymethat.com/r/IooxfHQnS/carrot-tart-with-ricotta-and-feta/
114217791
b8bSHmu
IooxfHQnS
2024-05-12 08:36:33
Carrot Tart with Ricotta and Feta
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Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.
Ingredients
- Flour, for rolling out dough
- 1 (14-ounce) package frozen puff pastry, thawed
- 1 pound multicolored carrots, scrubbed and sliced lengthwise into ¼-inch-thick pieces
- 1 tablespoon extra-virgin olive oil, plus more for serving
- Kosher salt (such as Diamond Crystal) and black pepper
- 8 ounces ricotta
- 4 ounces feta, crumbled
- 1 garlic clove, grated
- Chopped fresh parsley, chervil or chives, for garnish
Steps
Directions at cooking.nytimes.com
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