Right up into my twenties, I was one of those people who despised vegetables. I would never even try one. Now, I love most vegetables. As you might expect, our food repertoire grows with us. Almost everyone eats a larger variety of foods as an adult than they did as a child.
When we were younger, we all had vegetables that were cooked until they turned to mush, and the presentation was incredibly unappealing. I don’t recall vegetables being served often in my house, but when they were, they looked truly awful and smelled just as bad. How many of you adults remember eating Brussels sprouts as a kid? I introduced vegetables when my children were older and I knew how to cook them correctly, and still they still won’t eat them (their loss).
As my knowledge of cooking increased, I learned how to cook veggies so they looked inviting and tasted wonderful. Roasting them at a high heat creates a beautiful caramelization that makes them crunchy and sweet. You can do this with any vegetable. Just toss them with a bit of olive oil, salt, pepper and lemon juice, and place them in the oven at 425 degrees. Different veggies have different roast times so you need to do your research and start checking them five minutes before the cook time the recipe tells you.
If you are steaming veggies, take them out of the pot when they are a brilliant green, orange or yellow. Blanche them by placing them into a pot of ice-water to stop the cooking process. This will ensure that they do not overcook. Remember, everything you take out of the oven or a pot will continue to cook off the heat. Eat them plain, or toss with the sauce of your choice.
Thankfully, vegetables have become an important choice for us all. And guess what? We really like them too.
This wonderful tart is no exception. Watch the timing for the carrots, it is so important they do not overcook. The carrots and onions caramelize to sweet deliciousness in the pan. The ricotta and cream intensifies its delicious, rich flavor. The herbs add a savory touch, and the delicate, delightful puff pastry is the perfect home for this tart.
This recipe is courtesy of Bon Appetit and will serve 8 people who will love a fresh preparation on a familiar vegetable.
Ingredients for Carrot Tart with Herbs:
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 dill, chopped
Preheat oven to 425°.
Whisk ricotta and cream in a small bowl; season with salt and pepper.
Heat 2 tablespoons 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.
It’s that simple!
