Description
This Heirloom Carrot and Whipped Ricotta Tart is a delightful and visually stunning appetizer perfect for any gathering. The buttery puff pastry serves as a base for creamy whipped ricotta, tender roasted heirloom carrots, and a drizzle of sweet honey and balsamic glaze.
Ingredients
Scale
Puff Pastry:
1 sheet puff pastry (thawed)
Whipped Ricotta:
1 cup ricotta cheese, 2 tablespoons cream cheese (softened), 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 teaspoon fresh thyme leaves, salt and pepper to taste
Roasted Carrots:
6–8 small heirloom carrots (peeled and halved lengthwise), 1 tablespoon honey, 1 tablespoon balsamic glaze
Others:
1 egg (beaten, for egg wash), fresh herbs or microgreens for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry, score a border, prick inside the border, brush with egg wash, and bake for 12–15 minutes until golden.
- Make the ricotta mixture: Whip ricotta and cream cheese, then add olive oil, lemon zest, thyme, salt, and pepper.
- Roast the carrots: Sauté or roast carrots with olive oil and salt until tender.
- Assemble the tart: Spread whipped ricotta on the pastry, arrange carrots on top, drizzle with honey and balsamic glaze, garnish, and serve warm.
Notes
- You can roast the carrots for deeper flavor or use rainbow carrots for a more colorful presentation.
- For extra richness, add crumbled goat cheese before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
