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Bon Appétit

Carrot Tart With Ricotta and Herbs

3.3

(126)

Image may contain Plant Food Pizza and Seasoning
Christopher Testani

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

Sponsored by Pepperidge Farm®

Recipe information

  • Total Time

    1 HR 15 minutes

  • Yield

    8 Servings

Ingredients

2

cups ricotta

¼

cup heavy cream

Kosher salt and freshly ground pepper

3

tablespoons olive oil, divided

1

small onion, thinly sliced

4

large carrots (about 8 ounces), scrubbed, thinly sliced into coins

1

package frozen puff pastry, such as Pepperidge Farm® Puff Pastry Sheets, thawed

1

large egg, beaten to blend

¼

cup coarsely chopped fresh chives

2

tablespoons small dill sprigs

Preparation

  1. Step 1

    Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

    Step 2

    Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.

    Step 3

    Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.

    Step 4

    Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.

    Step 5

    Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.

    Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

Nutrition Per Serving

Calories (kcal) 510 Fat (g) 38 Saturated Fat (g) 13 Cholesterol (mg) 65 Carbohydrates (g) 30 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 220
Explore Bon AppétitSavory Pie & TartCarrotVegetableRicottaCheeseChiveDillPuff PastryEasyMainStarterNut-FreeVegetarianEasterLunchDinner
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Reviews (126)

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  • Glad I read the reviews first - I can't imagine putting all of the ricotta and veggies on a single tart. Added some garlic and thinly sliced mushrooms to the end of the sautee of carrots and onions. Plenty of filling for two tarts! The fresh herbs really kick it up a notch when serving.

    • Anonymous

    • 3/1/2022

  • After reading the reviews, I made the following modifications: - adjusted quantities so that I didn’t have too much for one 12x12 pastry square - used about 1.25 cups of ricotta, whipped with whipping cream, garlic infused EVOO, and rosemary - sautéed the onions, added garlic, then carrots and mushrooms. I would make this again for sure, but you definitely have to kick it up a notch from the original recipe.

    • Anonymous

    • Edmonton

    • 5/30/2020

  • I just made this recipe for Easter and it complemented all our other dishes wonderfully. My family absolutely loved it. I also had the same problem as another user with the packages of puff pastry. I ended up using 1 and 1/2 sheets which worked pretty well except it was a little hard to transfer onto the serving dish after baking. Overall I really liked this recipe, but I think it might need some garlic or something to elevate it just a tad.

    • groseo

    • Wisconsin

    • 4/13/2020

  • Yes, this was good. It was beautiful to look at and the puff pastry made it very special to eat. Light and airy. I have a few comments, though. The recipe says 1 package of puff pastry. I used Pepperidge Farms brand and the package contains two squares of puff pastry. One square was too small for all of the toppings. I used 2/3 of the 2nd square to make a rectangle shape and that worked well. The ricotta cream was so creamy, but a bit plain in flavor. I might add some garlic next time. I also added 4 oz of fresh mushrooms sauteed with the carrots, as one reviewer suggested. The herbs are magnificent on this recipe, too.

    • Lauren B

    • Overland Park, KS

    • 4/13/2020

  • This is a go-to recipe I take to parties and prepare for home dinner parties. Looks beautiful. Tastes yummy and is always a hit. Easy to prepare and is great room temp the next day. I have sometimes added mushrooms to add more taste. Highly recommend.

    • Anonymous

    • Los Angeles

    • 1/2/2019

  • I made this tart for Mother's Day. Not only was it simple, it was also delicious! The caramelized onions (I used Vidalia) & carrots were a nice balance to the creamy ricotta, & the dill gave it a fresh, spring time flavor. It was good warm, and also cold the next day. Just be sure to check the tart early, as my phyllo dough got a bit browner than desired in the minimum suggested baking time. I will definitely make this again!

    • Julez70

    • Indianapolis

    • 5/21/2018

  • Not very good. This was tasteles. I think the recipe needs some work

    • cpeak50

    • Chicago

    • 4/1/2018