New Nytimes Carrot Tart With Ricotta and Feta

New Nytimes

YIELD: 8 servings

TIME: 1 hour

American, Pies And Tarts, Vegetables, Carrot, Feta, Herb, Puff Pastry, Ricotta,

Brunch, Dinner, Easy, Lunch, Main Course, Fall, Spring, Summer, Winter

Carrots work wonderfully in this straightforward tart, however onions, parsnips, beets, zucchini or pumpkin work similarly also. The key is to cook the vegetables before putting them on the tart, since the dampness discharged by heating crude vegetables would make the puff cake wet and keep it from rising. When you expel the tart from the broiler, let it cool for 10 minutes before slicing to permit the cheddar to solidify marginally. The tart can be served warm, or cooled to room temperature, and would make an incredible expansion to an excursion.

preparation                                                        INGREDIENTS

Step 1 Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch 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 center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

Flour, for rolling out dough 1 (14-ounce) package frozen puff pastry, thawed 1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces 1 tablespoon extra-virgin olive oil, plus more for serving  Kosher salt and black pepper

Step 2 Meanwhile, toss carrots with 1 tablespoon 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 to 20 minutes.

8 ounces ricotta 4 ounces feta, crumbled 1 garlic clove, grated  Chopped fresh parsley, chervil or chives, for garnish

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 to 20 minutes.

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