Minted Carrot Crostata

Minted Carrot Crostata

Set an artful table with this colorful crostata tart filled with creamy ricotta cheese, bright carrots, and fresh mint, packaged in a crisp puff pastry shell. Serve this stunning tart for  brunch with a green market salad or slice into smaller squares for antipasti.



1 puff pastry sheet, defrosted

2 cups whole milk ricotta cheese

2 Tablespoons Bella Cucina Mint & Pistachio Pesto

2 eggs, divided

2 bunches rainbow carrots, peeled and halved lengthwise

1 tsp Bella Cucina Calendula & Chive Salt 

1 Tablespoon Bella Cucina Thousand Flower Honey 

PREPARATION: Preheat oven to 425 F.

Bring a large pot of salted water to a simmer. Blanch carrots for 5 minutes until slightly softened. Drain and toss with Bella Cucina Extra Virgin Olive Oil.

On a lightly floured surface, roll out puff pastry dough. It should stretch about two inches on each side. Score a 1-inch border around the outside and brush with egg wash. Bake for 10 minutes. 

To make the filling: In a food processor, add ricotta cheese, 1 egg, and Mint & Pistachio Pesto. Process until smooth. 

To assemble the tart: Remove par-baked pastry from the oven. Spread the ricotta mixture over the inside portion of the puff pastry. Layer with carrots, alternating ends and colors, to cover the filling. Drizzle with Thousand Flower Honey and sprinkle generously with Calendula & Chive Salt

Bake for an additional 30 minutes until filling is set. Remove from the oven and let cool for 5-10 minutes before slicing.

Toss reserved carrot greens with a drizzle of EVOO and Calendula & Chive SaltGarnish cooled tart with dressed greens and serve with remaining Mint & Pistachio Pesto.



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