Carrot Tart With Ricotta and Feta

By Sue Li

Published Sept. 25, 2022

Carrot Tart With Ricotta and Feta
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
4(4,388)
Comments
Read comments

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

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Ingredients

Yield:8 servings
  • Flour, for rolling out dough
  • 1(14-ounce) package frozen puff pastry, thawed
  • 1pound multicolored carrots, scrubbed and sliced lengthwise into ¼-inch-thick pieces
  • 1tablespoon extra-virgin olive oil, plus more for serving
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 8ounces ricotta
  • 4ounces feta, crumbled
  • 1garlic clove, grated
  • Chopped fresh parsley, chervil or chives, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

399 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 359 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼ inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

  2. Step 2

    Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.

  3. Step 3

    While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.

  4. Step 4

    Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.

  5. Step 5

    Drizzle with olive oil and sprinkle with herbs before serving.

Ratings

4 out of 5
4,388 user ratings
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Comments

Laura Hackett

Good foundation for a recipe, but I found it rather boring simply topped with carrots, so I added a few more spring delights: arugula, thinly sliced radish, snap peas, and some caramelized onion. With those additions, along with blending some thyme into the ricotta mixture, it was a delightful dish. :)

Susan

So similar to her Potato Tart with Goat Cheese and Thyme, this recipe of Sue Li is a gorgeous presentation. The Publix grocery has a similar puff pastry tart recipe with asparagus and gruyere that is also fabulous. (Google ‘Publix Asparagus Tart’.) Just shows that this can be such a versatile recipe with a change up of the vegetable cheese pairing and seasonings. I can think of lots of possibilities!!!

VinceC

The feta ricotta spread is next level and carrots are far too boring to be the only thing you put on it. Peppers, onions, and mushrooms are a good addition.

Rowena

I wanted to like this but once you put the cheese on the cooked puff pastry the bottom becomes soggy and difficult to cut. The texture is wonderful where the edges are puffed, but it’s chewy and mushy under the cheese.

Ash K

I agree with the other helpful comments that more could be added to the recipe. I ended up adding thyme and lemon zest to the feta and ricotta blend to add a savory component and an acid to brighten and cut the fat. Those two ingredients were mixed in after blending along with fresh cracked pepper. I also topped the pastry with arugula for a peppery taste to complement the sweetness of the carrots, thyme, and lemon juice from half a large lemon to further cut the fat and brighten the dish. I also had phyllo dough lying around, so I subbed the base for that. A little more tedious to layer, but worked well I'd say (possibly a bit "lighter" -- even though I used butter and water between every layer lol)

Patricia

20 min at 425 for puff pastry was either too long or too hot. Definitely needs more seasoning and more toppings; there are lots of good suggestions in others' comments. And definitely don't use a food processor to mix the feta and ricotta; it just means one more thing to wash. The finished dish looks nice, but I don't think I would make this again.

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