Creamy Carrot tart with Chenin Blanc
- 1 sheet frozen puff pastry thawed
- 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
- 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