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

Creamy Carrot tart with Chenin Blanc

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