Carrot Tart with Ricotta and Herbs
Ingredients
- 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 small dill sprigs
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