Name: Carrot Tart With Ricotta and Almond Filling
Cook time: 1 hour 10 minutes
Total time: 1 hour 35 minutes
Yield: Serves 6–8
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

One of the best carrot recipes Carrot Tart with Ricotta and Almond Filling

Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.

Cooks' Note

If the carrots you use don't have tops, use 1 cup coarsely chopped parsley instead.