Mixed Carrot Tart with Ricotta and Pine Nuts
A vibrant tart featuring glazed mixed carrots on a bed of creamy ricotta, topped with crunchy pine nuts and fresh herbs.
- Prep25 min
- Cook35 min
- Total1h
- DifficultyMedium
- Servings4
This savory tart combines sweet, glazed carrots with creamy ricotta and a crispy puff pastry base. The carrots are caramelized with butter, maple syrup, and chili flakes for a subtle heat, then baked until tender.
A sprinkle of pine nuts adds a nutty crunch, while fresh dill and parsley bring a bright, herby finish. Perfect as a light lunch or a stunning side dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Depending on thickness, halve or quarter the carrots lengthwise. Grate the lemon zest, then cut the lemon in half. Slice the shallot into thin rings. Heat some oil in a large pan over medium heat and sauté the carrots for about 10 minutes. Add the shallot rings and cook for another 3 minutes. Deglaze the pan with the juice of half a lemon. Then add the butter, maple syrup, and chili flakes. Let it simmer for 3–5 minutes until the carrots are glazed.
- In a small bowl, mix the ricotta with the lemon zest. Season with salt and pepper to taste. Roll out the puff pastry on a baking sheet lined with parchment paper and spread the ricotta mixture over it, leaving a 1.5 cm border.
- Arrange the glazed carrots evenly side by side on the ricotta. Bake the tart for about 15 minutes, until the pastry is golden and the carrots are tender. Then scatter the pine nuts over the tart and bake for another 5–8 minutes, until the pine nuts are golden brown.
- Meanwhile, roughly chop the dill and parsley. Remove the tart from the oven and garnish with the chopped herbs. Cut into pieces and enjoy!
💡 Tips
- For extra color, use a mix of orange, purple, and yellow carrots.
- If the puff pastry puffs up too much, prick it with a fork before spreading the ricotta.
- Serve warm or at room temperature.
Inspired by a recipe from Kitchen Stories