The Heirloom Carrot and Whipped Ricotta Tart with Basil Pesto and Pistachio Garnish Recipe is a vibrant celebration of fresh, seasonal flavors wrapped beautifully in flaky pastry. This dish effortlessly combines the sweetness of heirloom carrots, the creamy silkiness of whipped ricotta, and the herbaceous punch of basil pesto, all finished with a delightful crunch from crushed pistachios. Whether you’re looking for an impressive appetizer or a light meal, this tart promises to brighten up your table with its stunning colors and bursts of taste.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this tart come alive with flavor and texture. Each component plays a starring role, from the tender ricotta that adds creamy indulgence to the fresh herbs that lift the pesto to another level.
- Refrigerated pastry dough: The buttery base that creates a crisp, flaky crust for the tart.
- Galbani® Ricotta Cheese (15 ounces): Whipped into a luscious, fluffy spread that contrasts beautifully with the crunchy vegetables.
- Olive oil (1 tablespoon plus extra for drizzling): Adds richness and helps meld the flavors together.
- Honey (1 tablespoon): Brings a subtle sweetness that complements the natural sugars in the heirloom carrots.
- Salt (1 teaspoon): Enhances the savory balance in the tart and pesto.
- Heirloom carrots (4): Their colorful, tender ribbons not only add texture but also bring a gorgeous visual appeal.
- Peas (1/2 cup, thawed if frozen): Key for the pesto, adding a fresh sweetness and vibrant green color.
- Fresh basil (1 cup): The aromatic heart of the pesto for an unmistakable herbaceous note.
- Fresh mint (1/4 cup): Adds brightness and complexity to the pesto blend.
- Garlic (1 clove): Gives an essential savory depth to the pesto.
- Lemon juice (from 1 lemon): Brightens and balances the richness of the ricotta and olive oil.
- Crushed pistachios: Used for garnish to introduce a welcoming crunch and subtle nuttiness.
How to Make Heirloom Carrot and Whipped Ricotta Tart with Basil Pesto and Pistachio Garnish Recipe
Step 1: Preheat your oven
Start by setting your oven to 400°F (200°C). This temperature is perfect for ensuring the pastry bakes into a golden, flaky crust without drying out the ricotta topping later.
Step 2: Prepare the pastry dough
Roll out the refrigerated pastry dough on a parchment-lined baking sheet. Pop it in the oven and let it bake partially for 12 minutes. This pre-bake step is essential to create a sturdy base that won’t get soggy once topped.
Step 3: Whip the ricotta
While the dough bakes, combine ricotta cheese, olive oil, honey, and salt in a mixing bowl. Whip everything together using an electric mixer or a food processor until the ricotta becomes light and fluffy. This creamy layer will add a dreamy contrast to the crisp crust and fresh vegetables.
Step 4: Prepare the heirloom carrots
Use a vegetable peeler or mandolin slicer to shred the heirloom carrots into delicate ribbons. These thin slices will layer beautifully on top of the ricotta, ensuring every bite has a sweet crunch and vibrant color.
Step 5: Assemble the tart
Once the pastry is partially baked, take it out of the oven and spread the whipped ricotta evenly over the surface. Then, scatter the shredded heirloom carrots on top and drizzle everything lightly with olive oil for added richness.
Step 6: Bake again
Return the assembled tart to the oven for an additional 10 minutes or until the crust turns perfectly golden and the carrots soften just slightly. This finishing bake melds all the flavors and textures beautifully.
Step 7: Make the basil pesto
While the tart bakes, blend peas, olive oil, salt, fresh basil, mint, garlic, and lemon juice in a food processor. Pulse until mostly smooth, scoring just enough texture to enhance the pesto’s freshness and color.
Step 8: Finish the tart with pesto and pistachios
As soon as you pull the tart from the oven, spoon the vibrant basil pesto across the top. Finally, sprinkle with crushed pistachios to add a delightful crunch and a pop of green that makes the tart even more irresistible.
Step 9: Slice and serve
Cut into hearty slices, serve, and watch as everyone marvels at the bright colors and complex flavors of your creation. This recipe truly shines when shared!
How to Serve Heirloom Carrot and Whipped Ricotta Tart with Basil Pesto and Pistachio Garnish Recipe
Garnishes
The crushed pistachios finish this tart with a nutty crunch that’s simply addictive. Feel free to scatter a few extra delicate basil or mint leaves on top for an herbaceous flourish that adds color and a fresh aroma.
Side Dishes
This tart pairs beautifully with a light green salad dressed in lemon vinaigrette to echo the citrus notes in the pesto. For a heartier meal, a bowl of warm soup like tomato bisque or roasted vegetable can be perfect companions.
Creative Ways to Present
Consider serving the tart on a rustic wooden board to let its colors pop, or drizzle a little extra pesto around each slice on the plate. You could also arrange additional fresh herbs and edible flowers alongside to highlight the garden-fresh ingredients.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly with plastic wrap or store in an airtight container in the fridge. The tart will stay fresh for up to 2 days. Keep the pesto separate if possible to maintain its vibrant flavor and color.
Freezing
This tart isn’t ideal for freezing after assembly due to the fresh herbs and delicate texture of the ricotta and carrots. However, you can freeze the unbaked dough portion separately for future use.
Reheating
When ready to enjoy leftovers, reheat the tart gently in a preheated 350°F oven for about 10 minutes to warm it through and crisp up the crust again. Add fresh pesto just before serving to keep its bright flavor intact.
FAQs
Can I use regular carrots instead of heirloom?
Absolutely! While heirloom carrots bring a beautiful color variety and sweetness, regular carrots will also work wonderfully in this tart and deliver a similar texture and flavor.
Is there a good substitute for ricotta?
You can try creamy goat cheese or mascarpone for a slightly tangier or richer flavor, but ricotta’s lightness is perfect for balancing the dish’s other elements.
Can I make the pesto ahead of time?
Yes, pesto can be made a day ahead and stored in an airtight container in the refrigerator. Just give it a good stir and add a splash of olive oil before using to refresh its texture.
What if I don’t have pistachios?
If pistachios aren’t available, toasted walnuts or almonds make a fantastic crunchy garnish alternative that pairs nicely with the pesto.
Is this recipe suitable for vegetarians?
Definitely! This tart is 100% vegetarian and packed with wholesome, plant-based ingredients that everyone can enjoy.
Final Thoughts
There is something truly special about the Heirloom Carrot and Whipped Ricotta Tart with Basil Pesto and Pistachio Garnish Recipe that makes it a beloved favorite in any kitchen. The blend of colors, textures, and flavors creates a dish that’s as pleasing to the eye as it is to the palate. I wholeheartedly encourage you to try this recipe — it’s perfect for sharing, celebrating, or simply treating yourself to something spectacularly fresh and delicious.
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Heirloom Carrot and Whipped Ricotta Tart with Basil Pesto and Pistachio Garnish Recipe
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This vibrant Heirloom Carrot and Whipped Ricotta Tart combines the natural sweetness of heirloom carrots with creamy whipped ricotta on a flaky pastry crust. Topped with a fresh basil-mint pea pesto and crunchy pistachios, this elegant tart is perfect for a light lunch or appetizer.
Ingredients
Pastry and Ricotta Mixture
- 1 sheet refrigerated pastry dough
- 15 ounces Galbani® Ricotta Cheese
- 1 tablespoon olive oil (plus more for drizzling)
- 1 tablespoon honey
- 1 teaspoon salt
- 4 heirloom carrots
Pesto
- 1/2 cup peas (thawed if frozen)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 cup fresh basil
- 1/4 cup fresh mint
- 1 clove garlic
- Juice of 1 lemon
Garnish
- Crushed pistachios
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tart.
- Prepare Pastry Dough: Spread the refrigerated pastry dough on a parchment-lined baking sheet. Bake partially for 12 minutes to create a lightly cooked base.
- Make Whipped Ricotta: In a mixing bowl, combine ricotta cheese, olive oil, honey, and salt. Use an electric hand mixer or food processor to whip until smooth and fluffy.
- Prepare Carrots: Shred the heirloom carrots using a peeler or mandolin to create thin, even strips for the topping.
- Assemble the Tart: Remove the partially baked pastry dough from the oven. Spread the whipped ricotta evenly over the dough and top with the shredded carrots. Drizzle olive oil on top.
- Bake Again: Return the tart to the oven and bake for an additional 10 minutes, or until the crust is golden and the carrots are slightly tender.
- Make Pesto: While the tart is baking, prepare the pesto by combining peas, olive oil, salt, basil, mint, garlic, and lemon juice in a food processor. Blend until mostly smooth, about 20-30 seconds.
- Finish the Tart: Remove the tart from the oven and evenly spread the fresh pesto over the top. Sprinkle generously with crushed pistachios for texture and flavor.
- Slice and Serve: Slice the tart into servings and enjoy warm or at room temperature.
Notes
- You can substitute the peas in the pesto with green beans or spinach if preferred.
- For a nut-free version, omit the pistachios or substitute with toasted breadcrumbs.
- Use a mandolin carefully for shredding carrots to ensure uniform thin slices.
- Make sure the ricotta is well-drained before whipping to achieve a fluffier texture.
- Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
