{"id":5018,"date":"2020-01-14T02:01:26","date_gmt":"2020-01-14T02:01:26","guid":{"rendered":"https:\/\/sinolin.co\/?p=5018"},"modified":"2020-01-17T04:42:32","modified_gmt":"2020-01-17T04:42:32","slug":"carrot-and-cheese-tart-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/01\/14\/carrot-and-cheese-tart-by-dapur-sinolin\/","title":{"rendered":"Carrot and Cheese Tart by Dapur Sinolin"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"  iframe-video\"><iframe loading=\"lazy\" title=\"Carrot and Cheese Tart | Dapur Sinolin\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ZB50pAMRCBs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul><li>1&nbsp;sheet frozen\npuff pastry (preferably all-butter), thawed in the refrigerator<\/li><li>2 cups ricotta cheese,\npreferably&nbsp;<a href=\"https:\/\/nevernothungry.com\/2018\/04\/11\/homemade-ricotta-cheese\/\">homemade<\/a><\/li><li>1\/4 cup&nbsp;heavy\ncream<\/li><li>Kosher salt and\nfreshly ground black pepper<\/li><li>Olive oil, as needed<\/li><li>2&nbsp;shallots,\nthinly sliced<\/li><li>8 ounces\n(about&nbsp;6&nbsp;large) carrots, scrubbed and peeled<\/li><li>1&nbsp;large egg,\nbeaten for egg wash<\/li><li>2 tablespoons chopped\nfresh chives<\/li><li>2 tablespoons parsley\nleaves, picked from stems<\/li><li>2 tablespoons small\ndill sprigs, tough stems removed<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>Instructions<\/strong><\/p>\n\n\n\n<ol><li>Preheat the oven to\n425\u00b0.&nbsp;&nbsp;Lightly roll the puff pastry on a parchment to smooth out\nfolds, leaving the rectangle shape.&nbsp;&nbsp;Transfer the dough on the\nparchment paper to a large baking sheet.&nbsp;Score a 1-inch border around the\ndough, taking care not to cut all the way through.&nbsp;&nbsp;Bake for 15\nminutes, until golden and slightly puffed.<\/li><li>Combine the ricotta\nand cream in a small mixing bowl.&nbsp;&nbsp;If your ricotta is already creamy,\nadd a little less cream.&nbsp;&nbsp;Season with salt and pepper to taste.<\/li><li>Heat 2 tablespoons of\nolive oil in a large skillet over medium heat.&nbsp;&nbsp;Add the shallots,\nseason with salt and cook until softened and translucent, about 5\nminutes.&nbsp;&nbsp;Reserve 2 carrots to shred on top of the finished tart;\nslice the remaining carrots into thin coins.&nbsp;&nbsp;Add to the onions and\ncook about 2 minutes.&nbsp;&nbsp;Season with salt and pepper.<\/li><li>When the puff pastry\nhas baked, remove from the oven.&nbsp;&nbsp;Reduce the oven to\n400\u00b0.&nbsp;&nbsp;Spread with the ricotta cheese, and arrange the carrot-shallot\nmixture on top, staying within the border.&nbsp;&nbsp;Bake until the carrots\nare tender and the onion star to caramelize, 25 to 35\nminutes.&nbsp;&nbsp;Towards the end of cooking time, check frequently to ensure\nyour puff pastry does not burn.&nbsp;&nbsp;Let cool completely before serving.<\/li><li>When ready to serve,\nshred the reserved carrots into long strips using a vegetable\npeeler.&nbsp;Spread the carrot strips and herbs all over the\ntop.&nbsp;&nbsp;Drizzle with olive oil and season with salt and pepper right\nbefore serving.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1&nbsp;sheet frozen puff pastry (preferably all-butter), thawed in the refrigerator 2 cups ricotta cheese, preferably&nbsp;homemade 1\/4 cup&nbsp;heavy cream Kosher salt and freshly ground black pepper Olive oil, as needed 2&nbsp;shallots, thinly sliced 8 ounces (about&nbsp;6&nbsp;large) carrots, scrubbed and peeled 1&nbsp;large egg, beaten for egg [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5018"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5018"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5018\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5016"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}