Roasted Carrot Tart with Carrot Green Pesto
Ingredients
- 10 medium carrots with greens, preferably multicolored (about 1 pound)
- 6 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ¼ cup chopped fresh dill, plus more for garnish
- ¼ cup chopped fresh tarragon, plus more for garnish
- ¼ cup grated Parmesan cheese
- 2 tablespoons slivered almonds, toasted
- 1 clove garlic
- 1 sheet frozen puff pastry (about 8 1/2 ounces), thawed
- 6 tablespoons whole-milk ricotta
- 1 tablespoon minced shallot
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