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+ servings

Carrot Ricotta Tart

Piles of colorful carrot ribbons are tossed in a citrusy-cumin dressing and baked on top of a bright and tangy ricotta mixture that’s spread on a spiced and flaky crust for a deliciously showstopping tart!
Prep Time20 mins
Cook Time35 mins
Chill time for Dough2 hrs
Course: Appetizer, Entree, Side Dish
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


For the dough

  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour plus more for surface
  • 6 tablespoons chilled unsalted butter cut into pieces
  • 1 large egg beaten to blend

For the Carrot-Ricotta topping

  • 2 cups ricotta
  • 1 ⁄2 cup extra-virgin olive oil plus more as needed
  • Kosher salt
  • 10 medium carrots preferably a mix of colors, with the green tops cut off and reserved
  • ½ cup of freshly squeezed blood orange juice or any other citrus such as lemons, oranges, or limes
  • 1/8 teaspoon of finely grated blood orange zest or zest of whichever type of citrus you are using
  • 2 tablespoons of cumin
  • Herbs for topping such as cilantro, chervil or parsley
  • Flaky sea salt to finish


For the Dough

  • In the bowl of a food processor fitted with the dough blade, combine the sugar, salt, flour and butter and process with 3-4 pulses. With the motor running, slowly add the beat egg. Continue processing until the dough all comes together and forms a ball.
  • Form dough into a disk with your hands. Wrap in plastic and chill until firm, at least 2 hours.

For the Carrot-Ricota

  • topping, clean out the bowl of the food processor and add the ricotta, 2 tablespoons of the olive oil, 2 generous pinches salt, and the blood orange or other citrus zest, and process until very smooth (if needed for smoothness, add an additional tablespoon olive oil). Cover and refrigerate until ready to use.
  • Shave the carrots into thick ribbons using a vegetable peeler and set aside (if using various colors of carrots, keep the colors separate from one another).
  • In a large bowl, whisk the blood orange (or other citrus) juice, cumin, remaining 6 tablespoons oil, and a pinch of salt. Set aside.
  • Set a rack in the top third of the oven and preheat to 400°. Line a baking sheet with parchment paper. On a floured surface, roll out dough into a thin 11x16-inch rectangle. Use a paring knife to trim neat ends if desired. Transfer to the prepared baking sheet and chill 10 minutes. Remove and spread the ricotta mixture over the crust, leaving a 1⁄2-inch border. Using a pastry brush, brush the border lightly with olive oil.
  • Add the carrots in batches (or by individual color) to the bowl of dressing; tossing to coat. Squeeze the carrots lightly to release any excess dressing back into the bowl. Pile the carrots atop the ricotta (if doing an ombré design, overlap the colors slightly). Reserve any remaining dressing.
  • Bake, rotating the pan halfway through, until the crust is golden brown, 30–35 minutes. Remove; drizzle the carrots with the reserved dressing. Sprinkle with carrot top leaves, fresh herbs and flaky salt. Slice and serve warm or at room temperature.


  • If using pre-made dough, remember to let it thaw out before trying to roll it out.
  • If making your own dough, remember to let it chill for at least 1 hour and up to overnight.
  • Dough can be made 2 days ahead. Keep chilled or freeze up to 1 month.
  • Remember to zest your citrus before you juice it!
  • Different colors of carrots aren’t necessary but *highly* recommended for atheistic purposes.
  • Other spices will work wonderfully in the carrot mixture too, such as coriander, caraway and sumac, so feel free to get playful and experiment. Same for the herbs on top!