Carrot Tart with Pistachio Pesto and Ricotta

Carrot Tart with Pistachio Pesto and Ricotta is a savory tart with a flaky puff pastry base, roasted carrots, and a creamy pesto-ricotta topping. It’s an easy appetizer or side dish that can be served warm or at room temperature.

Course Appetizer, Side Dish

Cuisine American

Keyword Carrot Tart with Pistachio Pesto and Ricotta

Prep Time 20

Cook Time 28

Total Time 48

Servings servings

Calories 323kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Measures the ingredients accurately.
mixing bowls Used to scramble the egg for brushing the pastry.
Knife Trims the carrot tops and slices them in half.
baking sheet Holds the puff pastry while it chills and bakes.
parchment paper Prevents the pastry from sticking to the baking sheet.
pastry brush Applies the egg wash to the pastry edges.
food processor Chops the pesto ingredients and blends in the ricotta.

Ingredients

1 sheet puff pastry thawed
1 large egg
1 lb. rainbow carrots scrubbed well or peeled
6 tbsps. olive oil divided
1 tbsp. unsalted butter
sea salt to taste
1 tbsp. honey
1/3 cup raw pistachios
1/4 cup grated Parmesan cheese
1 large clove garlic roughly chopped
1 cup flat leaf parsley (leaves only) loosely packed
1/3 cup fresh tarragon loosely packed
1 lemon zested
1 cup whole milk ricotta cheese

Instructions

Preheat the oven to 425°F. Clear some space in the fridge—you’ll need to place a baking sheet with the puff pastry in there to chill while you work on the other components of the recipe.
Carefully unroll the thawed puff pastry and place it on a parchment-lined baking sheet. Whisk the egg in a small bowl. Brush the outer border of the pastry with the egg, saving the leftover for later. Fold the edges over to create a half-inch border all the way around, pressing to adhere. Prick small holes with a fork all over the surface of the pastry within the folded border. Place the baking sheet with the pastry in the fridge to chill while you continue with the recipe.
1 sheet puff pastry, 1 large egg
Trim off and discard the leafy green tops of the carrots if they are attached. Cut the carrots in half lengthwise.
1 lb. rainbow carrots
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the halved carrots and season with a pinch or two of salt. Cook, flipping the carrots every minute or so, until they have softened. This will take 5 to 10 minutes, depending on their size and thickness. Add the honey, toss to coat, then remove the carrots from the heat. Set them aside to cool.
6 tbsps. olive oil, 1 tbsp. unsalted butter, sea salt, 1 tbsp. honey
Add the pistachios, parmesan, and garlic to a food processor. Pulse until finely chopped. Add the parsley, tarragon, lemon zest, and a pinch of salt. Pulse again until the herbs are finely chopped. Scrape down the sides.
1/3 cup raw pistachios, 1/4 cup grated Parmesan cheese, 1 large clove garlic, 1 cup flat leaf parsley (leaves only), 1/3 cup fresh tarragon, 1 lemon
With the processor running on low, stream in the remaining 5 tablespoons of olive oil until a thick pesto forms. Add the ricotta and pulse a few times to blend, scraping down the sides as needed.
1 cup whole milk ricotta cheese
Remove the pastry from the fridge. Spread the pesto-ricotta mixture in an even layer within the border. Arrange the roasted carrots over the surface, fitting them without overlapping.
Brush the remaining egg over the border of the crust again. Bake the tart in the preheated oven for 23 to 28 minutes, or until the pastry is puffed and golden. Slice and serve warm or at room temperature.

Notes

For optimal outcomes when making this carrot tart with pistachio pesto and ricotta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition