Home

New York Times recipe: Carrot tart with ricotta and feta

Sue LiThe New York Times
Carrot tart with ricotta and feta. If you have some slightly sweet vegetables at your disposal, not just carrots, but onions, parsnips, beets or pumpkin, this is the recipe for you. (David Malosh/The New York Times; Food Stylist: Simon Andrews)
Camera IconCarrot tart with ricotta and feta. If you have some slightly sweet vegetables at your disposal, not just carrots, but onions, parsnips, beets or pumpkin, this is the recipe for you. (David Malosh/The New York Times; Food Stylist: Simon Andrews) Credit: DAVID MALOSH/NYT

If you have some slightly sweet vegetables at your disposal — not just carrots, but onions, parsnips, beets or pumpkin — this is the recipe for you. It places them on a bed of creamy ricotta and briny feta supported by flaky puff pastry. The one big tip: don’t forget to cook your veggies first. Raw vegetables release liquid that can weigh down your otherwise crisp-crunchy puff pastry and take away from its charm.

Ingredients

Flour, for rolling out dough

400g package frozen puff pastry, thawed

450g multi-coloured carrots, scrubbed and sliced lengthwise into 6-7mm thick pieces

¾ tbsp extra-virgin olive oil, plus more for serving

Sea salt flakes (or kosher salt such as Diamond Crystal) and black pepper

225g ricotta

115g feta, crumbled

1 garlic clove, grated

Chopped fresh parsley, chervil or chives, for garnish

Preparation

Step 1 Heat oven to 220C. On a lightly floured surface, roll puff pastry into a 25 x 35cm rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about 6mm 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 centre. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

Step 2 Meanwhile, toss carrots with ¾ tbsp 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, 15-20 minutes.

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.

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, 15-20 minutes.

Step 5 Drizzle with extra olive oil and sprinkle with herbs before serving.

Serves 8

Total time: 1 hour

This article originally appeared in The New York Times.

© 2022 The New York Times Company

Get the latest news from thewest.com.au in your inbox.

Sign up for our emails