Carrot and Ricotta Tart

This is a carrot recipe to convert all the carrot haters or apathists.  Here’s a random something-something about me: I don’t like cooked carrots…love raw carrots, especially as dippers (because dip, duh), but mushy, flavorless, unseasoned cooked carrots send chills through my spine.

This tart is NOT that.  I was perusing Instagram one day and came across a photo so captivating that my mindless scrolling came to a screeching halt.  Considering 98% of my Instagram is food-related, that’s saying a lot.  I made it simply because it looked so beautiful and I’m trying hard to eat the things I dislike enough to start liking them, or at least tolerating them.  It’s all about caramelization and roasting, baby.  I really think this is the key to enjoying vegetables you don’t especially like (okay, really all vegetables).  Boiled and steamed vegetables begone!

This tart recipe comes from Bon Appetit via Alison Roman, who is an amazing food writer and has a great cookbook, Dining In, out there.  We’ve all seen the salted butter chocolate chunk shortbread cookies that are all over the Internet, right?  (Recipe coming soon.)  This tart employs store-bought puff pastry, but please make your own ricotta cheese, unless you have an incredibly trustworthy high-quality ricotta cheese available to you.  This will be so much better for it.

Caramelized shallots help bring some sweetness to the party, along with the carrots that will roast and sweeten when you’re baking the tart.  When it comes out of the oven, you top with some shaved raw carrots and tons of fresh herbs for some bright, fresh flavor.  It’s worth seeking out multi-colored carrots if you find them for a true showstopper.

Cut, serve and prepare for the oohs and ahs.  Or eat this by yourself as one big piece because you’re an adult and you can do whatever you want.  Honestly, this is delicious as a light dinner paired with a salad.  It’s delicious leftover cold out of the fridge.  It’s just delicious all around.

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