Lunch / Dinner
Creamy Carrot Tart with fresh herbs
Sweet, crunchy, nutritious, and every kids’ favorite vegetable for generations just because of a wisecracking wabbit. Spring’s unrivaled vegetable gets the Cuisine spin with this beautiful and massively delicious Creamy Carrot Tart with fresh herbs.
Ingredients
ROLL:
MEANWHILE, PURÉE:
TOSS:
Test Kitchen Tip
Rainbow carrots may be found in large grocery store chains; failing that, small orange carrots or baby carrots will do nicely.
Instructions
Preheat oven to 400° with rack in middle position.
Roll puff pastry into an 11-inch square on a lightly floured surface; transfer to a baking sheet. Score a 1-inch-wide border around edge of pastry with the tip of a paring knife; bake until pale gold, 8 minutes.
Flatten pastry inside of border with a small measuring cup, then continue baking pastry until golden brown, 8 minutes more.
Meanwhile, purée goat cheese, ricotta, cream, egg yolk, ¼ tsp. salt, and pepper in a mini food processor. Drop and spread goat cheese mixture onto pastry to evenly cover, within borders.
Toss carrots and shallots with orange juice, oil, and ground fennel; season with salt and pepper, then arrange on a baking sheet.
Roast carrots and shallots until just beginning to brown, 10 minutes.
Arrange carrots, when cool enough to handle, in chevron-patterned squares, in a single layer, on goat cheese mixture; top with shallots and feta.
Brush egg white on pastry border; sprinkle with salt. Bake tart until cheese is set and pastry is browned, 5–8 minutes. Transfer tart to a cutting board and let cool.
Top tart with parsley and dill before cutting and serving
Nutritional Facts
Nutritional Facts
Per serving
Calories: 359
% Daily Value*
Total Fat 24g 36%
Saturated Fat 13g 65%
Cholesterol 66mg 22%
Sodium 456mg 19%
Carbs 32g 10%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.