Easy colorful carrot tart with ricotta

Step 1/4

• 1 kg mixed carrots
• 1 lemon
• 1 shallot
• 1 tbsp butter
• 2 tbsp maple syrup
• 1 tsp chili flakes
• oil (for frying)

• oven
• knife
• cutting board
• fine grater
• frying pan (large)
• cooking spoon

Preheat oven to 200°C/392°F. Halve or quarter carrots lengthwise, depending on thickness. Zest the lemon and then cut it in half. Slice shallot into fine rings. Heat some oil in a large frying pan over medium heat and sauté carrots for approx. 10 min. Then add shallot rings and fry for approx. 3 more min. Then deglaze the pan content with juice of half a lemon. Then add butter, maple syrup, and chili flakes. Simmer for approx. 3–5 min. until carrots are glazed.

Step 2/4

• 250 g ricotta cheese
• salt
• pepper

• bowl (small)
• baking sheet
• parchment paper

In a small bowl, mix the ricotta with the lemon zest. Season with salt and pepper to taste. Roll out the puff pastry onto a baking sheet lined with parchment paper and spread with the ricotta. Leave an approx. 1.5 cm/0.6 inch wide border free.

Step 3/4

• 20 g pine nuts

Spread carrots in a single layer on top of the ricotta. Bake the tart in the oven for approx. 15 min. until the puff pastry is golden brown and the carrots are soft enough. Then spread the pine nuts over the tart and bake for approx. another 5–8 min. or until the nuts turn golden brown at the end of the baking time.

Step 4/4

• 15 g dill
• 1 bundle parsley

In the meantime, coarsely chop the dill and parsley. Remove the tart from the oven and garnish with chopped herbs. Slice it up and enjoy!

Enjoy your meal!