ROASTED CARROT TART WITH CARROT-GREEN PESTO
In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Ricotta Cheese Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- 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.
- Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a 1/2-inch border all around the edge of the pastry. Prick with a fork everywhere but the border. Bake until puffy and lightly browned, 10 to 12 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
- 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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 27 g, Cholesterol 9.3 mg, Fat 27.2 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 3.7 g
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ROASTED CARROT TART
Steps:
- Preheat oven to 400 degrees F.
- On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
- In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
- Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
- Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
- In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
- Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
- Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
- Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.
CARROT TART WITH RICOTTA AND FETA
Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.
Provided by Sue Li
Categories brunch, dinner, easy, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. 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. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
- Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
- While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
- Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
- Drizzle with olive oil and sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams
CARROT TARTE TATIN
Top puff pastry with onion and cheese, then finish with caramelised slices of carrot for a stylish vegetarian starter or main
Provided by Angela Boggiano
Categories Main course, Starter, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the carrots and slice on the diagonal to the thickness of a £1 coin.
- Heat the oil in a 23cm ovenproof frying pan and cook the onion gently until softened and lightly golden. Transfer to a bowl, toss with the semi-dried tomatoes and set aside.
- Heat the butter and sugar in the frying pan, add the carrots and 100ml water and cook very gently for 15 mins until the water has reduced and the carrots are golden and tender.
- Arrange the carrots in a single layer on the bottom of the frying pan. Spoon the onion and tomatoes on top and cover with a layer of cheese.
- Roll out the pastry about 1.5cm bigger than the pan, and trim. Lay the pastry over the top of the pan, tucking in around the carrots as you go. Bake in the oven for 30 mins until the pastry is golden and cooked through.
- Remove from the oven and leave to stand for a few mins. Invert the tart onto a serving plate and lift off the pan using a spatula. Serve warm with a crunchy seasonal salad.
Nutrition Facts : Calories 872 calories, Fat 47 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
CARROT TART WITH RICOTTA AND ALMOND FILLING
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Provided by Anna Stockwell
Categories Fall Carrot Tart Appetizer Hors D'Oeuvre Ricotta Almond Phyllo/Puff Pastry Dough
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
- Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
- Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
- Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
- Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
- Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
- Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
- Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
RUSSIAN CARROT TART
I've made this vegetarian recipe from The Enchanted Broccoli Forest cookbook so many times that my copy of the cookbook fell apart at that page! Economical, unusual, and absolutely delicious. Also travels well and keeps for a week in the fridge.
Provided by fluffernutter
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
- Add the carrots and 1/2 teaspoon salt and cover the skillet.
- Cook, stirring occasionally, until carrots are tender.
- Uncover and stir in flour.
- Preheat oven to 375.
- Beat the cheese and egg in a bowl.
- Stir in the carrot mixture, black pepper, and dill.
- Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry).
- Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 174.9, Fat 9.4, SaturatedFat 4.9, Cholesterol 55.2, Sodium 502.2, Carbohydrate 14.7, Fiber 3.1, Sugar 6.2, Protein 9
ROASTED FENNEL & CARROT TART
Place tasty veggies atop a puff pastry and enjoy the rich flavors of this Roasted Fennel & Carrot Tart. This carrot tart variation is chock-full of flavor.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Cut carrots crosswise in half, then use vegetable peeler to cut carrot pieces into thin lengthwise slices. Cut fennel into thin slices, then chop coarsely. Place vegetables in large bowl. Add garlic and 2 Tbsp. vinaigrette; mix lightly.
- Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until vegetables are tender.
- Unfold pastry sheet on separate baking sheet sprayed with cooking spray; prick evenly with fork. Bake 10 min.; cool slightly.
- Mix egg, ricotta, 1/4 cup Parmesan and remaining vinaigrette until blended; spread onto pastry crust to within 1/2 inch of edges. Top with vegetables; sprinkle with remaining Parmesan.
- Bake 20 to 25 min. or until edges of crust are golden brown.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 360 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 8 g
OVEN-ROASTED CARROTS
Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.
Provided by thedailygourmet
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
- Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g
ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
ROASTED-CARROT-AND-BEET TART
The cilantro here is fragrant even after cooking, and the vegetables' sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave hands red; consider wearing gloves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.)
- Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; fit into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don't worry if some pieces crack along edge.)
- Crumple 6 pieces of foil into a rectangle the size of interior of tart; fit into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crustis golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375 degrees.
- Meanwhile, in a food processor, blend chermoula, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until filling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.
ROASTED CARROTS
These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1 1/2-inch-thick slices.
- (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
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ROASTED CARROT & RICOTTA TART - WAVES IN THE KITCHEN
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4.9/5 (10)Category Side DishCuisine CalifornianTotal Time 1 hr 35 mins
- Preheat oven to 375 F. Cut the carrots in half lengthwise, reserving 2 of them (for the topping, this is optional). Whisk 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon of cumin, salt and pepper together and drizzle over the carrots. Bake for 30-35 minutes, depending on size of carrots, turning halfway through cooking time.
- On a lightly floured surface, lay the thawed sheet of puff pastry and roll pastry out until its just big enough to fit your tart pan, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan.
- Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush over puff pastry and bake in oven with roasting carrots, at 375 F, for 10 min. Set aside.
- Meanwhile, bring ½ cup of water to boil in a pot on the stove, place spinach in pot with boiling water, stir and blanch for 30 seconds, until it all looks cooked through. Drain, let cool, and squeeze out excess water with your hands. Chop finely.
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