Seasoned Ricotta & Carrot Tart

Creamy ricotta is seasoned with dried vegetables and ranch-style spices in our Taste the Seasons Vegetable Tray mix for this savory tart topped with honey-glazed carrots that add a bit of sweetness. If rainbow carrots are not available, use any carrot and cut into 1/4-inch thick strips.


2 tablespoons butter

1/4 cup water

8 ounces small rainbow carrots, cut in half lengthwise to about 1/4-inch thick

2 tablespoons honey

16 ounces ricotta cheese

1 package Taste the Seasons Vegetable Tray mix

1/2 teaspoon salt

1 sheet frozen puff pastry, thawed


In a medium skillet, melt butter with water over medium-high heat. Add carrots; cover and simmer until softened, about 5 minutes. Stir in honey; remove from heat and set aside.

In a small bowl, stir together ricotta cheese, Vegetable Tray mix, and salt; set aside.

Roll out pastry sheet on lightly floured parchment paper to 11 x 11-inch square. Gently score a 1/2-inch border, taking care to not cut all the way through. Transfer to a baking sheet. Bake in preheated 400°F oven for 10 minutes.

Gently press center of baked pastry to flatten, leaving a raised border. Spread cheese mixture evenly over the center; layer carrots on top. Bake for 10-15 minutes until cheese mixture is heated through and pastry is golden brown. Serve warm.

Makes 4-6 servings