Carrot and Cheese Tart by Dapur Sinolin
- 1 sheet frozen puff pastry (preferably all-butter), thawed in the refrigerator
- 2 cups ricotta cheese, preferably homemade
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
- 2 shallots, thinly sliced
- 8 ounces (about 6 large) carrots, scrubbed and peeled
- 1 large egg, beaten for egg wash
- 2 tablespoons chopped fresh chives
- 2 tablespoons parsley leaves, picked from stems
- 2 tablespoons small dill sprigs, tough stems removed
- Preheat the oven to 425°. Lightly roll the puff pastry on a parchment to smooth out folds, leaving the rectangle shape. Transfer the dough on the parchment paper to a large baking sheet. Score a 1-inch border around the dough, taking care not to cut all the way through. Bake for 15 minutes, until golden and slightly puffed.
- Combine the ricotta and cream in a small mixing bowl. If your ricotta is already creamy, add a little less cream. Season with salt and pepper to taste.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, season with salt and cook until softened and translucent, about 5 minutes. Reserve 2 carrots to shred on top of the finished tart; slice the remaining carrots into thin coins. Add to the onions and cook about 2 minutes. Season with salt and pepper.
- When the puff pastry has baked, remove from the oven. Reduce the oven to 400°. Spread with the ricotta cheese, and arrange the carrot-shallot mixture on top, staying within the border. Bake until the carrots are tender and the onion star to caramelize, 25 to 35 minutes. Towards the end of cooking time, check frequently to ensure your puff pastry does not burn. Let cool completely before serving.
- When ready to serve, shred the reserved carrots into long strips using a vegetable peeler. Spread the carrot strips and herbs all over the top. Drizzle with olive oil and season with salt and pepper right before serving.