Carrot Tart with Ricotta and Herbs
Ingredients
- 2 cups ricotta
- 1/4 cup heavy cream
- Kosher salt, 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
- 1/2 cup coarsely chopped fresh chives
- 2 tablespoons small dill sprigs
Organization Tags
Tags easily organize your Recipe Library
Comments