Roasted Carrot Tart
1 bunch carrots
4 oz. goat cheese at room temperature
15 oz ricotta
5 oz. spinach
3 eggs, divided, 2 lightly whisked
1 ½ tablespoons honey
Zest and juice from 1 lemon
2 teaspoons cumin, divided
2 tablespoons fresh chives, chopped
14 oz puff pastry, thawed
2 tablespoons olive oil, divided
handfull thyme sprigs
Preheat oven to 375 F. Cut the carrots in half lengthwise. Whisk 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon of cumin, salt and pepper together and drizzle over the carrots. Bake for 30-35 minutes, depending on size of carrots, turning halfway through cooking time. On a lightly floured surface, lay the thawed sheet of puff pastry and roll pastry out until its just big enough to fit your tart pan, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan. Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush over puff pastry and bake in oven with roasting carrots, at 375 F, for 10 min. Set aside.
Meanwhile, bring ½ cup of water to boil in a pot on the stove, place
spinach in pot with boiling water, stir and blanch for 30 seconds, until it all looks cooked through. Drain, let cool, and squeeze out excess water with your hands. Chop finely.
Combine ricotta, goat cheese, eggs, spinach, and 1 tablespoon of chives, lemon juice and zest in a large bowl. Season with salt and pepper. Spoon ricotta filling into the base and use the back of a spoon or a spatula to smooth the surfaces. Lay roasted carrots over ricotta filling. Sprinkle with thyme sprigs.
Bake tart at 475 for 30-35 minutes, until set.
Sprinkle baked tart with cooked carrot disc’s and remaining 1 tablespoon of chives.
Yield: 6 servings