Carrot Tart with Ricotta and Almond Filling

Ingredients

• 1 1/2 cups sliced almonds (about 5 1/2 ounces)
• 2 pounds rainbow or orange carrots, peeled, cut into 3 1/2x1/4–1/2" sticks; plus 1 cup coarsely chopped tops
• 1 teaspoon finely grated orange zest
• 1/2 cup fresh orange juice
• 1/2 cup (1 stick) unsalted butter, divided
• 2 tablespoons sugar, divided
• 2 1/4 teaspoons kosher salt, divided
• 2 teaspoons red wine vinegar, divided
• 1/2 teaspoon ground allspice, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 2 large eggs
• 1 1/4 cups whole-milk ricotta
• 2 tablespoons thyme leaves
• 1 (14–17-ounce) package frozen puff pastry, preferably all-butter, thawed
• All-purpose flour (for dusting)
• 1 tablespoon olive oil
• 1 small shallot, thinly sliced

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