Rainbow Carrot and Ricotta Tart

How can it be February already? It seems like just yesterday we were celebrating all things apple with our #aisforalltheapples collaboration. We were blown away by everyone's creativity and approach to the same ingredient. We had pies, tarts, salads, and even cocktails showing off their apply goodness all over instragram. Now, we have put out the call along with @whatannieseating, and our wonderful collaborators are getting crazy with the CARROT! With returning chefs and bakers like @jojoromancer, @bakingthegoods, @smartinthekitchen and @champagneandcookies and some amazing new talents like @lokokitchen, @rushyama, @dianemorrisey and @candacenelson, we bring to you #24carrotgoals. Can you believe this is our 4th ingredient based instagram collaboration? From peas to peaches to apples and now to carrots,  we celebrate the bounty of nature! 
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​We were lucky to receive a box of the most beautiful carrots from Babe Farms. We couldn't help but get excited when we saw the yellows, purples and pinks dancing before us! We have taken our love for making pies and tarts and our love of carrots and done a mashup that hits all the right notes. Carrots, with their natural sweetness, can easily swing both savory and sweet, and this tart finds itself somewhere in the middle. The savory notes of the fresh thyme we put in the dough and sprinkle on the carrots, the creaminess of the ricotta and lemon, and the nuttiness of the pine nuts contrast with the carrots sweetness to find balance. You get a faint whiff of dessert, but you still feel like you are eating lunch! We have a host of other carrot recipes on the blog, like the eight-year olds favorite cake, and a zingy Carrot and Cumin Salad with Cilantro, so be sure to check those out as well. And, be sure to find the talented chefs, bloggers and bakers we have listed below online and peruse what they are making. You will never look at the carrot the same way again! This food community is a special one and we hope you will join.

Rainbow Carrot and Ricotta Tart
Makes one 9 inch square tart
Serves 6-8
 
1/2 batch of your favorite pie dough, or store bought, enough for 1 disc
Filling
6-8 oz ricotta
2 tablespoons milk or cream
zest of 1 Meyer lemon
2 teaspoons Meyer lemon juice
1/2 teaspoon salt
 
24-30 baby rainbow carrots, peeled (or you could use about a dozen larger)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons maple syrup
1 teaspoon fresh thyme
1 tablespoon toasted pine nuts and carrot top sprigs for garnish
 
 
Preheat oven to 375
 
In a large steamer working in batches of the same color carrot, steam carrots whole until just tender, about 7 minutes depending on size. Remove and place in cold water to stop cooking. Slice carrots in half and toss carrots with Olive Oil, salt, pepper, maple syrup and thyme and set aside.
 
Roll out your dough on a well-floured surface. Lay into a tart pan, making sure you get dough into the corners.  Prick bottom with a fork a few times. Add pie weights or beans and blind bake the crust for about 20 minutes until it just starts to brown. Remove from oven.  (If you don’t have a tart pan, use a shallow pie dish) 
 
Add filling ingredients in a small bowl. Mix well.
 
After your shell has cooled to the touch, spread your filling and then arrange the carrots on top. We did a herringbone pattern but you can just lay on top careful not to overlap too much, filling in all the holes.
 
Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown.
 
Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs and serve.
 
 
 
 Here are all the wonderful collaborators! 

The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour's Thai Peanut Pizza
Cocoa and Salt's Classic Carrot Cake
Jojoromancer's Carrot Pie
​Julie Jones' Mum's Carrot Cake
Lemon Thyme and Ginger's Sweet n' Spicy Herbed Carrots
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter
A Worthy Pause's Paleo Thai Curry Carrot Soup
Battered n Baked's Baked Carrot Cake Donuts
Anna Jitlin's Carrot Muffins with Persimmon Topping
Lemon Thyme and Ginger's Sweet and Spicy Herbed Carrots 
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
My Love at First Bite's 
Rezel Kealoha's Turkish Yoghurt Dip
​Cosettes Kitchen's Sumac Spiced Carrot and Feta Salad
More Icing Than Cake's Spiced Quinoa & Roasted Carrot Salad
Measuring Cups Optional's Carrot Curry Soup 
Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan)
Bee and the Baker's Glazed Carrot Rosette Tart with Honey Ginger Mascarpone
Lady and Larder’s Carrot Crudite Board with Z'atar Hummus
Khabakom's 
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes' Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Baking the Good's Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen's 
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Forty-nine Figs' Carrot Pie
​Loko Kitchen's Miso White Carrot Pie with Black Sesame Crust
Gobble the Cook's 
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies' Savory Carrot and Cauliflower Crumble with Za'atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer's Triple Ginger Carrot Cake with Cream Cheese Frosting
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
​Dukkah Queen's Carrots and Friends Salad (pickled, raw and roasted)
Amanda Skrip's Rainbow Roasted Carrots with Citrus, Fennel and Arugala
Flotte Lotte's Carrot Apple Pie
Cook Til Delicious’ Mini Carrot Cake
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake
Farm and Coast Cookery's Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Zestfulkitchen's Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Diane Morrisey's Harissa and Maple Roasted Carrots and Lemon
Rumbly in my Tumbly's Carrot Chai Pie
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Week Night Bite's 
Pies and Prejudice's Carrot Pie with Maple and Cardamon
Feed The Swimmer's Air Fried Rainbow Carrot Chips with Tzatziki
Plum Lucky Pie Pi's Roasted Carrot Pot Pie
​Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem's Caramelized Carrots with Fennel, Ricotta, and Walnuts
Kate Aliberti's "Hop Scotch" Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch
​Annie Madison's Morning Glory Muffins
The Dirty Whisk's Carrot and Herbed Ricotta Tart
Jill Salama's Carrot Latkes with Cranberry Aioli (Paleo)
Food By Mars' Paleo Carrot Walnut Loaf Cake 
The Olive and Mango's Carrot Cake Roll
​Easy Gourmet Living's 
A Modest Feast's Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Seed and Mills' Carrot Cake with Tahini Caramel Frosting
Its a Vegworld Afterall's Zesty Carrot Spirals


 
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