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Oven Bliss: You Need To Try Our Carrot & Ricotta Tart

Avatar photoby Olivia

More than just a vegetable: Our carrot and ricotta tart proves once again just how ingenious vegetarian cuisine can be.

A carrot and ricotta tart garnished with some feta. The tart has been sliced. In the background you can see a plate of red onions. Next to it there seem to be fresh herbs lying around. Pine nuts are scattered in front of the tart.
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Do you know that feeling when a dish is simple, sophisticated, and incredibly delicious all at once? That’s exactly what our carrot & ricotta tart delivers! This delightful tart brings together roasted carrots, creamy ricotta, and the fresh, aromatic flavors of thyme and lemon into one pan. Perfect for impressing your guests or treating yourself to something special, this is a dish you need to make! Read below to find out how.

Our Carrot & Ricotta Tart: Perfection In a Pan

Carrots are often overlooked or underestimated. Most often they end up as an addition to soups and stews, as vegetable sticks on crudité platters, or simply grated in salads. But carrots can do so much more! That’s why we’re putting them in the spotlight today and baking a savory tart with them. Curious? Let’s dig a little deeper!

Carrots are little nutritional powerhouses. They not only provide a good dose of beta-carotene, which is converted into vitamin A in the body (yes, the eye thing is really true!), but also vitamin C, vitamin K, and potassium. They support the immune system, strengthen bones and teeth, and are also good for the skin. And all this with just 35 calories per 100g. Incidentally, carrots make our digestion happy and fight free radicals. Pretty impressive for a rather inconspicuous root, right?

Carrots are especially delicious in the oven anyway. The heat caramelizes the natural sugar, which creates this incomparable combination of sweet, slightly nutty, and roasted flavors. They even come in a rainbow of colors! However, the classic orange carrot is usually the one that comes to the table.

But, if you’re looking to adapt this recipe to different carrot varieties, we’ll give you a brief run-down of what’s at your disposal: Yellow carrots are a bit milder than the “normal” variety. Purple carrots, on the other hand, surprise with a slightly spicy note and a somewhat heartier taste. White carrots are very mild and a bit nutty, while red carrots have an intense sweet, almost fruity taste. The good news is that this recipe is designed to bring out all of the carrots flavor, no matter which variety you are cooking with! Rest assured, whatever your preference is, your carrot and ricotta tart will be as beautiful as it is delicous.

We wouldn’t be Scrumdiddlyumptious without our pension for all things oven-baked. Look to our Mexican ground beef and potato casserole, baked spaghetti with sausage, and potato and carrot casserole for more delicious bites.

A carrot and ricotta tart garnished with some feta. The tart has been sliced. In the background you can see a plate of red onions. Next to it there seem to be fresh herbs lying around. Pine nuts are scattered in front of the tart.

Carrot and Ricotta Tart

Olivia
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 4

Equipment

  • 1 Tart pan (11-inch)

Ingredients
  

For the crust:

  • 2 cups all-purpose flour
  • 1 pinch salt
  • ½ cups cold butter
  • 1 egg
  • 2-3 tbsp cold water

For the filling:

  • 3 cups sliced carrots
  • 2 tbsp olive oil
  • salt & pepper to taste
  • ½ teaspoon oregano
  • 2 sprigs of fresh thyme
  • 1 organic lemon zest
  • 1 cup ricotta cheese
  • ½ teaspoon grated nutmeg
  • ¼ cup pine nuts
  • 1 tsp honey optional
  • ¼ cup feta cheese optional

Instructions
 

  • Preheat oven to 400°F.
  • Combine the flour and salt in a bowl. Add the cold butter and quickly knead with your hands until the mixture is crumbly. Add the egg and cold water, continue kneading quickly to form a smooth dough. Once ready, shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
  • Meanwhile, peel the carrots and cut them into sticks or slices. Toss them with olive oil, salt, pepper, and oregano. Spread the carrots on a lined baking sheet. Roast for about 15 minutes. Remove and let the oven cool to 350°F.
  • Wash and dry the thyme sprigs. Remove the leaves. Wash half of the lemon and zest it.
  • In a bowl, combine the ricotta cheese with the fresh thyme leaves, lemon zest, and nutmeg. Season with salt and pepper to taste.
  • Roll out the dough on a lightly floured work surface. Place it in the tart pan. Gently press the dough up the sides and prick the bottom several times with a fork.
  • Spread the ricotta mixture evenly over the dough. Arrange the roasted carrots decoratively on top. Sprinkle with pine nuts.
  • Bake the tart in a preheated oven at 350°F for about 35-40 minutes, or until the crust is golden brown.
  • Remove the tart from the oven and drizzle with honey while still warm. Crumble some feta cheese on top, if desired.
  • Let cool slightly before serving.