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
Scale
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
