Whether served warm or at room temperature, you can’t beat the trio of textures in this savory Carrot and Green Onion Tart.
Carrot and Green Onion Tart
Makes 1 (11×7-inch) tart
Ingredients
- 1 pound multicolored carrots, peeled and halved lengthwise
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- Herbed Cornmeal Piecrust (recipe follows)
- 1 (5-ounce) package spreadable garlic-and-herb cheese
- ¼ cup whole milk ricotta cheese
- 2 large eggs, divided
- 5 green onions, root end trimmed and halved lengthwise
Instructions
- Position oven rack in bottom third portion of oven. Preheat oven to 400°.
- On an 11×7-inch cast-iron baking sheet, toss together carrots, olive, and salt; spread in a single layer.
- Bake until carrots are tender, 15 to 20 minutes. Remove from pan, and let cool completely. Wipe pan clean; let pan cool completely.
- On a lightly floured surface, roll Herbed Cornmeal Piecrust to a 12×10-inch rectangle. Transfer to cast-iron baking sheet, gently pressing into bottom and sides of pan. Trim excess crust to ¼ inch past edge of pan.
- In a small bowl, whisk together spreadable cheese, ricotta, and 1 egg until well combined. Spread in an even layer onto crust. Top with carrots and green onions. Fold excess dough over edges of tart.
- Beat remaining egg; brush onto edges of crust. Transfer tart in pan to freezer; freeze until firm, about 10 minutes.
- Bake until crust is lightly browned, 15 to 20 minutes. Reduce oven temperature to 350°.
- Bake until carrots and green onions are tender and crust is golden brown, about 15 minutes more. Let cool completely in pan on a wire rack before serving.
Herbed Cornmeal Piecrust
Makes 1 (12-inch) crust
Ingredients
- 1 cup all-purpose flour
- ¼ cup self-rising yellow cornmeal mix
- ½ teaspoon dried marjoram
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup cold unsalted butter, cubed
- ¼ cup cold whole buttermilk
Instructions
- In the work bowl of a food processor, pulse together flour, cornmeal mix, marjoram, salt, and pepper. Add cold butter; pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
- Turn out dough onto a lightly floured surface. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Let dough stand at room temperature for 15 minutes before rolling out.
