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Carrot Tart with Riccota and Feta

cooking.nytimes.com
serves 8
Ingredients
  • Flour, for rolling out dough
  • 1 (14-ounce) package frozen puff pastry, thawed
  • 1 pound carrots, scrubbed and sliced lengthwise into ¼-inch-thick pieces
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • Kosher salt and black pepper
  • 8 ounces ricotta
  • 4 ounces feta, crumbled
  • 1 garlic clove, grated
  • Chopped fresh parsley, chervil or chives, for garnish
Picture
Preparation
  1. Step 1   Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼ inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  2. Step 2   Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  3. Step 3   While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  4. Step 4   Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  5. Step 5   Drizzle with olive oil and sprinkle with herbs before serving.
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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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