Colourful Carrot Tart with Ricotta

INGREDIENTS

1 kg mixed carrots

1 puff pastry sheet

1 lemon

1 shallot

1 tbsp butter

2 tbsp maple syrup

1 tsp chili flakes

250 g ricotta cheese

20 g pine nuts

15 g dill

1 bundle parsley

salt

pepper

oil (for frying)

Preheat the oven to 200° CircoTherm®. Halve or quarter carrots lengthwise, depending on thickness. Zest the lemon and then cut it in half. Slice shallot into fine rings.

Heat some oil in a large frying pan on Induction Hob heat setting 8 and sauté carrots for approx. 10 minutes. Then add shallot rings and fry for approx. 3 more minutes. Then deglaze the pan content with juice of half a lemon. Then add butter, maple syrup, and chili flakes. Simmer for approx. 3–5 minutes. until carrots are glazed.

In a small bowl, mix the ricotta with the lemon zest. Season with salt and pepper to taste. Roll out the puff pastry onto a baking sheet lined with parchment paper and spread with the ricotta.

Spread carrots in a single layer on top of the ricotta. Choose Added Steam Intensity Level 2 and Bake the tart in the oven for approx. 5 minutes with Added Steam to puff up the pastry, then continue baking for approx. 10 minutes, until the tart is golden brown and the carrots are soft enough. Then spread the pine nuts over the tart and bake for approx. another 5–8 minutes. or until the nuts turn golden brown at the end of the baking time.

In the meantime, coarsely chop the dill and parsley. Remove the tart from the oven and garnish with chopped herbs. Slice it up and enjoy!