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Correo Electrónico
Ingredientes
- Carrot Tart with Ricotta and Herbs - Adapted From Bon Appetit, April 2015
- 2 cups ricotta
- 1/4 cup heavy cream
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 4 large carrots (about 8 oz.) scrubbed, thinly sliced into coins
- 1 package frozen puff pastry, thawed (you will use both sheets)
- 1 large egg, beaten to blend
- 1/4 cup coarsely chopped fresh chives
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons small dill sprigs, finely chopped
View Full Recipe at Pots and Pins
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