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.
Test Kitchen Tip
Rainbow carrots may be found in large grocery store chains; failing that, small orange carrots or baby carrots will do nicely.
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 chevronpatterned squares, in a single layer, on goat cheese mixture; top with shallots and feta.
Top tart with parsley and dill before cutting and serving
% Daily Value*
Total Fat 24g 36%
Saturated Fat 13g 65%
Cholesterol 66mg 22%
Sodium 456mg 19%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.