Description
Celebrate the season with this colorful Spring Veggie Tart with Herbed Ricotta! Featuring flaky puff pastry, creamy ricotta blended with fresh herbs, and roasted rainbow carrots, it’s a vibrant and elegant vegetarian dish perfect for brunch, appetizers, or a light main course.
Ingredients
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1 sheet puff pastry, thawed
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1 cup ricotta cheese
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2 tablespoons grated Parmesan
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1 tablespoon lemon zest
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1 tablespoon fresh thyme (or 1 teaspoon dried)
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Salt and pepper, to taste
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2 tablespoons olive oil
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2 cups rainbow carrots, peeled and sliced lengthwise
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1 egg, beaten (for egg wash)
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Optional: chopped parsley or microgreens for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll puff pastry into a 10×14 inch rectangle. Score a 1/2-inch border around the edges with a knife (don’t cut through). Prick the center with a fork.
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In a bowl, combine ricotta, Parmesan, lemon zest, thyme, salt, and pepper. Mix until smooth. Spread evenly inside the scored border of the pastry.
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Toss the sliced carrots in olive oil, salt, and pepper. Arrange them in neat rows over the ricotta filling.
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Brush the edges of the pastry with the beaten egg.
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Bake for 25–30 minutes, or until the crust is golden and carrots are tender.
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Remove from oven, let cool slightly. Garnish with parsley or microgreens. Slice and serve warm or at room temperature.
Notes
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Swap rainbow carrots for other spring veggies like asparagus or thinly sliced radishes.
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Add a drizzle of honey or balsamic glaze for a sweet-savory finish.
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Great for meal prep—enjoy leftovers cold or reheated.
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Brunch, Main Course
- Method: Baking
- Cuisine: Vegetarian, Seasonal
