Purple Carrots and Ricotta Tart
Today is a happy day.
We are almost on the verge of signing apartment lease and Varun is one step closer to staring a daycare next week. Both of these things are a nightmare in San Francisco especially if you have recently moved to the city, are used to larger apartments at a cheaper price and need something right now and can’t really fight with others for an apartment or be on a wait list for ever. There are wait lists here, not just daycare but for everything – pediatricians, school information sessions, gynecologists, dentists. Moving to this city after having kids and figuring things out is a nightmare.
But today, we are not as anxious and stressed out.
To celebrate, I made us a tart. A low sugar tart with sweetened ricotta and purple carrots. The colors of purple carrots are inviting. The center is pale creamy or orange. Just look at those colors. They taste great caramelized with sugar. Ricotta is always a hit. And crunchy phyllo is always welcome.
Simple flavors that come together in a colorful plate. They reminded me a bit of Indian carrot pudding – gajar ka halwa– just a lot less sweet and cream. I topped it with more fresh fruits before serving to pump up the color and dessert factor. Though it was splendid as is. Vanilla ice-cream or fresh whipped cream would be another good side to this.
Purple Carrots and Ricotta Tart Recipe
- 2 Purple carrots, peeled and thinly sliced
- 1 teaspoon butter to grease the baking sheet
- 2 + 1 tablespoon sugar
- 4 tablespoons ricotta cheese
- 1 tablespoon raisins (optional)
- 5 phyllo dough sheets, thawed overnight per directions
- 3 tablespoon oil ( or butter) to grease the phyllo sheets
1. Preheat the oven to 400 F. Grease a cookie sheet with 1 teaspoon butter.
2. Toss the carrots with 1 tablespoon of sugar and layer them in a single layer. Bake for 10 – 11 minutes till tender. Remove from oven and set aside to cool.
Lower the oven temperature to 350 F
3. In the meantime, whip the ricotta cheese with sugar and raisins (if using). Set this bowl of ricotta aside.
4. Prepare the phyllo sheets. Use oil or butter to grease the sheets and layer them on a shallow pie pan. Cut the sides leaving some hanging to fold over on the edge of the pan.
5. Spread ricotta cheese at the bottom of the phyllo sheets. Layer the carrots in a circular pattern.
Bake for 10 – 12 minutes till the tart edges are golden brown. Cool.
Serve with more fresh fruits, fresh cream or with vanilla ice-cream.