' Creamy Carrot tart with Remhoogte Chenin Blanc - Vino Mas
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Creamy Carrot tart with Chenin Blanc

Roll: 
  • 1 sheet frozen puff pastry thawed
Puree: 
  • 4 oz goat cheese
  • 1/2 cup whole milk ricotta
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 1/4 tsp kosher salt and pepper
Toss: 
  • 1 lb small rainbow carrots trimmed and cut into 3 in lengths
  • 1/2 red onion cut into thin slices
  • 2 Tbsp Orange Juice
  • 1 Tbsp Olive oil
  • 1/4 tsp fennel seed (optional)
  • 1/2 cup crumbled Feta 
  • 1 egg white
  • 1 Tbsp each roughly chopped parsley and dill
Preheat: Oven to 400 degrees with rack in middle position
 
Roll: puff pastry into an 11-inch square on a lightly floured surface; transfer to a baking sheet
Score a 1-inch wide border around edge of pastry with the tip of a pairing knife; bake until pale gold, about 8-10 minutes. 
 
Flatten: pastry inside of border with a small measuring cup, then continue baking pastry until golden brown, 8-10 min more. 
 
Puree: goat cheese, ricotta, cream, egg yolk, 1/4 salt and pepper in a mini food processor. Drop and spread goat cheese mixture onto pastry to evenly cover, within borders. 
 
Toss: carrots and red onion with orange juice, olive oil and fennel; season with salt and pepper, then arrange on a baking sheet. 
 
Roast: carrots and onions in the oven for 10-15 min, until just beginning to brown. 
 
Arrange: carrots when cool enough to handle in a chevron patterned squares, in a single layer, on goat cheese mixture; top with feta. 
 
Brush: egg white on pastry border; sprinkle with salt. Bake tart until cheese ins set and pastry is browned.  6-9 min. Transfer tart to cutting board and let cool. 
 
Top: tart with parsley and dill before cutting and serving. 
 
Paired with Remhootge First Flight Chenin Blanc
Cuisine at home issue 146 | April 2021
 
 
 
 

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