Anne's Impressive, Easy Recipe

Happy Weekend, dear friends.  The Northeast is having gorgeous weather, which is a good thing because the Mister and I are hosting a party tonight.

While I was in Maine this week, Anne was flipping through her pics when I caught a glance of this gorgeous photo.  I asked her if she would share the recipe with you all, and she graciously said yes.  Anne said that it was fairly simple.  It doesn't look so easy to me, but that doesn't mean much.  

Photo by my bff, Anne

Carrot Tart with Ricotta and Herbs

Ingredients

SERVINGS: 8

• 2 cups ricotta
• ¼ cup heavy cream
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil, divided
• 1 small onion, thinly sliced
• 4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
• 1 package frozen puff pastry, thawed
• 1 large egg, beaten to blend
• ¼ cup coarsely chopped fresh chives
• 2 tablespoons small dill sprigs

ACTIVE: 40 MINTOTAL: 1 HR 15 MIN

• Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
• Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
• Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
• Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
• Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

• Recipe by Alison Roman
• Photograph by Christopher Testani
• Recipe found on bon appetit

Until next time...

Naomi the dog at the beach