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Roasted Carrot & Ricotta Tart |
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| Serves 4 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
500g baby new season carrots, trimmed and left unpeeled
1 tbsp olive oil
1 tbsp fresh tarragon leaves, chopped
320g pack ready rolled puff pastry
250g ricotta
2 tbsp runny honey, plus extra to serve (optional)
25g vegetarian Italian-style hard cheese or pecorino, finely
grated, plus extra shavings to serve
a little milk (or beaten egg), to brush
1 tbsp pumpkin seeds, toasted to serve
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Put the carrots in a large
roasting tin and drizzle over the oil, toss to coat.
Scatter with half of the tarragon and season well. Roast
for 20 mins or until just tender.
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Meanwhile, unroll the sheet of
puff pastry on to a baking sheet. Score a 1.5cm border
around the edge and prick the centre all over with a fork.
Bake in the oven for 20 mins, then remove from the oven
and gently press down the middle.
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Beat the ricotta with 1 tsp of
the honey and some seasoning and mix in the finely grated
cheese. Spread out on the base of the pastry case within
the border. Brush the pastry border with a little milk.
Arrange the carrots on top of the cheese mixture, drizzle
with the remaining honey and season.
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Bake in the oven for a further
20 mins or until the pastry is golden and crisp and cooked
through.
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To serve, scatter with the
pumpkin seeds, cheese shavings and remaining tarragon.
Drizzle with more honey, if you like.
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You can get ahead, by baking
the tart up to a few hours ahead, and then keep at room
temperature. Can be served warm or cool.
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