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Carrot Tart with Ricotta and Herbs

Alison Roman
  • 1 minute
  • Serves 8

INGREDIENTS

4

Carrots (about 8 ounces), large

1/4 cup

Chives, fresh

2 tbsp

Dill, small sprigs

1

Onion, small

1

Egg, large

1

Kosher salt and freshly ground pepper

3 tbsp

Olive oil

1

package Puff pastry, frozen

1/4 cup

Heavy cream

2 cups

Ricotta