Carrot Tart With Ricotta 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

​

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.

​

​​​​