Store-bought puff pastry is cut and baked then filled with a simple ricotta cream filling and topped with fresh fruit. Heat half the olive oil in a frying pan. I might add some garlic next time. This was tasteles. After doing so, layer the slices of pear on top of the ricotta. Get recipes, tips and NYT special offers delivered straight to your inbox. One square was too small for all of the toppings. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Subscribe now for full access. They're crisp and flaky and everyone will love that sweet, rich, fluffy filling! Not only was it simple, it was also delicious! And finally, dot with dabs of butter. I think the recipe needs some work. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Tastes yummy and is always a hit. Recipes you want to make. Cooking advice that works. Let cool. After reading the reviews, I made the following modifications: While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Drizzle with olive oil and sprinkle with herbs before serving. With a sharp knife, score the pastry about ¼ inch from the edges to create a … © 2020 Condé Nast. Light and airy. Scatter reserved onion and carrots over top. I ended up using 1 and 1/2 sheets which worked pretty well except it was a little hard to transfer onto the serving dish after baking. To revisit this article, visit My Profile, then View saved stories. 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. oil in a large skillet over medium-high. To revisit this article, select My⁠ ⁠Account, then View saved stories. I used Pepperidge Farms brand and the package contains two squares of puff pastry. Gently wet the borders of each tart with your fingers and generously coat the borders with a dusting of granulated sugar. Romulo Yanes for The New York Times: Food Stylist: Vivian Lui. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes. https://pudgefactor.com/fresh-tomato-ricotta-tart-in-puff-pastry NYT Cooking is a subscription service of The New York Times. I also added 4 oz of fresh mushrooms sauteed with the carrots, as one reviewer suggested. How would you rate Carrot Tart with Ricotta and Herbs? Preheat oven to 425°. https://cooking.nytimes.com/recipes/1020174-carrot-tart-with-ricotta-and-feta All rights reserved. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. I have sometimes added mushrooms to add more taste. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Looks beautiful. I used 2/3 of the 2nd square to make a rectangle shape and that worked well. ready rolled puff pastry, roll your pastry to 1cm thickness). Unfold the puff pastry on a baking sheet lined with parchment paper. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic. Lightly roll out pastry on parchment paper just to smooth out creases. Lightly score a 1" border around pastry. Transfer on paper to a baking sheet. Heat oven to 200C/180C fan/gas 6. The ricotta cream was so creamy, but a bit plain in flavor. Divide and spread the ricotta mix between the two puff pastry sheets. … Scatter over tart. The information shown is Edamam’s estimate based on available ingredients and preparation. Then spread the ricotta filling on top, leaving the … Season with salt and pepper. Remove from the oven and let cool slightly. I have a few comments, though. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside. Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 minutes. Yes, this was good. Brush with egg; bake until golden and slightly puffed, 10–15 minutes. Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. The recipe says 1 package of puff pastry. It should not be considered a substitute for a professional nutritionist’s advice.