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dill & ricotta carrot tart

this tart is the golden crown of tarts, the most delicious & the most beautiful. enjoy the flaky crust, creamy ricotta, & fresh herbs with a warm cup of mint tea this morning!

(serves 4 & takes 40 minutes)


1 sheet frozen puff pastry, thawed

1 large egg, beaten

1½ cups ricotta

¼ cup heavy cream

kosher salt & freshly ground pepper

3 tbsp olive oil

1 small onion, thinly sliced

4 large carrots, sliced into thin coins

¼ cup chopped fresh chives

2 tbsp small dill sprigs


1. preheat oven to 425°F. on a parchment paper lined baking sheet, roll out pastry. lightly score a 1" border around pastry. brush with egg. bake 10 minutes.

2. meanwhile, in a small bowl, whisk ricotta & cream. season with salt & pepper. in a large skillet over medium-high, heat 2 tbsp oil. cook onion, stirring occasionally, 5 minutes. add carrots & cook, tossing occasionally, 2 minutes. season with salt & pepper.

3. spread ricotta mixture over pastry, keeping within border. top with onion & carrots. bake 28 minutes. meanwhile, in a small bowl, toss chives, dill, & remaining 1 tbsp oil, & season with salt & pepper. sprinkle over tart & serve.


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