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A golden puff pastry carrot tart with green herb ricotta and honey-roasted heirloom carrots on a baking sheet.

Irresistible Carrot Tart with Green Goddess Ricotta

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1 sheet frozen puff pastry, thawed
  • 1 lb small heirloom carrots, trimmed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon hone y
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh flat-leaf parsley
  • 1 tablespoon fresh chives, finely chopped
  • 1 clove garlic , minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg , beaten

Instructions
 

  • Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  • Toss the carrots with olive oil, honey, salt, and pepper on the first baking sheet and roast for 15 minutes until slightly softened.
  • Combine ricotta, basil, parsley, chives, garlic, lemon juice, and lemon zest in a food processor and pulse until smooth and bright green.
  • Place the puff pastry on the second baking sheet and lightly score a 1-inch border around the edges using a sharp knife.
  • Spread the green goddess ricotta mixture evenly within the scored border of the pastry.
  • Arrange the pre-roasted carrots in a single layer over the ricotta base.
  • Brush the pastry border with the beaten egg wash to ensure a golden finish.
  • Bake for 20 to 25 minutes until the pastry is puffed and golden brown.
  • Allow the tart to cool for 10 minutes before slicing and serving.