Close
Prep Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:6Yield:1 tartJump to Nutrition Facts
Prep Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:6Yield:1 tart
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:1 tart
Yield:
1 tart
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10mediumcarrots with greens, preferably multicolored (about 1 pound)6tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided¼cupchopped fresh dill, plus more for garnish¼cupchopped fresh tarragon, plus more for garnish¼cupgrated Parmesan cheese2tablespoonsslivered almonds, toasted1clovegarlic1sheetfrozen puff pastry (about 8 1/2 ounces), thawed6tablespoonswhole-milk ricotta1tablespoonminced shallot
Cook Mode(Keep screen awake)
Ingredients
10mediumcarrots with greens, preferably multicolored (about 1 pound)
6tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
¼cupchopped fresh dill, plus more for garnish
¼cupchopped fresh tarragon, plus more for garnish
¼cupgrated Parmesan cheese
2tablespoonsslivered almonds, toasted
1clovegarlic
1sheetfrozen puff pastry (about 8 1/2 ounces), thawed
6tablespoonswhole-milk ricotta
1tablespoonminced shallot
Directions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
Cut greens off carrots if still attached; reserve. Halve the carrots lengthwise and toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
Meanwhile, place 1 cup of the reserved carrot greens, dill, tarragon, Parmesan, almonds, garlic and the remaining 1/4 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined. Set aside.
Combine ricotta and shallot in a small bowl. Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it. Arrange the roasted carrots in a single layer on the pesto.
Bake the tart until the crust is golden brown, 15 to 20 minutes. While still warm, brush the carrots with 1 tablespoon of the pesto (reserve the remaining pesto for another use). Garnish with more carrot greens, dill and tarragon, if desired.
Tips
To make ahead: Refrigerate pesto (Step 3) for up to 5 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, January/February 2018
Rate ItPrint
Nutrition Facts(per serving)374Calories27gFat27gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
