March 9, 2022

Carrot Tart with Tsar Nicoulai Reserve Caviar

INGREDIENTS

2 cups ricotta cheese

1/4 cup heavy cream

3-5 medium rainbow carrots, you want a variety of color

1/2 tbspn olive oil

Salt, to taste

Package of puff pastry, thawed

Egg, beaten

Tsar Nicoulai Caviar (here we used Reserve)

Dill sprigs and chopped chives for garnish

METHOD

Preheat oven to 425.

Mix ricotta, heavy cream and a little salt, set aside.

On a floured surface, roll out puff pastry into a rectangle, approximately 13in X 17in. Cut the rectangle in 8 even pieces. Brush egg wash on the edges and fold over the sides to make a very thin border. Use the tongs of a fork to press down the edges. Place the puff pastry squares on a parchment lined baking sheet, brush them with the egg wash, and poke holes in the pastry with a fork. Bake 10-15 min.

While the puff pastry is baking, prepare the carrots. Peel the carrots and then use the vegetable peeler to make carrot ribbons. Toss the ribbons in olive oil and a sprinkle of salt. Set aside.

After the tart shells have baked, push down the middle of each one. Spread some ricotta mixture on each, top with carrot ribbons, making sure to get a variety of color on each individual tart. Bake another 15-20min, watching that the carrots don’t burn.

Let the tarts cool slightly. Top with dill, chives and generous spoonfuls of Tsar Nicoulai Caviar.