1 package of puff pastry (use one sheet or both)
1 Bunch Rainbow Carrots, sliced lengthwise ¼ inch thick
10 oz ricotta
6 ounces feta
1 garlic clove, pressed or grated
Chopped herbs of your choice (parsley, basil, dill, chives)
¾ cup walnuts
½ cup Pecorino Romano
1 clove chopped garlic
1 cup basil
1 cup carrot tops
½ cup olive oil
For the tart:
Step 1 Heat oven to 425. Layout puff pastry on parchment-lined baking sheet. Using a knife, score a border around the perimeter of the puff pastry, about a ¼ inch away from the edge. Prick the pastry with a fork inside the border so it doesn’t puff too much! Bake pastry until lightly golden about 15-20 min. Let cool slightly.
While pastry is baking, toss carrots with some olive oil, salt and pepper. Spread into a single layer on a baking sheet and roast until edges are golden brown, 15 minutes.
While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in food processor until smooth. Add salt and pepper.
Spread the cheese mixture on the puff pastry up to the border and arrange carrots in a single layer on top. Bake until the edges are golden brown, about 15-20 minutes.
Drop dollops of carrot-top pesto on top and sprinkle with herbs before serving.
For the pesto-
Blend first 6 ingredients in food processor. Slowly pulse in oil
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