Carrot Tart with Ricotta and Almond Filling

Arranging the carrots in a geometric pattern transforms this savoury tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of colour and flavour.

1½ cups almonds, sliced (~ 5½ oz)
2 lbs rainbow or orange carrots, peeled, cut into 3½x¼" sticks
1 cup carrot tops, coarsely chopped
1 tsp. orange zest, finely grated
½ cup orange juice, freshly squeezed
½ cup (1 stick) unsalted butter, divided
2 Tbsp. sugar, divided
2 ¼ tsp. sea salt, divided
2 tsp. red wine vinegar, divided
½ tsp. ground allspice, divided
¼ tsp. + ⅛ tsp. black pepper, freshly ground, divided
2 large eggs
1¼ cups whole milk ricotta
2 Tbsp. thyme leaves
1 (14-17 oz) pkg frozen puff pastry, preferably all-butter, thawed
all-purpose flour, for dusting
1 Tbsp. extra-virgin olive oil
1 small shallot, thinly sliced

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.

Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, ¼ tsp. allspice, and 1½ cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.

Transfer ¼ cup almonds to a small bowl; set aside. Process 1 tsp. salt, ¼ tsp. pepper, and remaining almonds, 1 Tbsp. sugar and ¼ tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.

Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a ½" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).

Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zig zag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.

Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.

Whisk oil and remaining 1 tsp. vinegar, ¼ tsp. salt, and ⅛ tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.

Cook's Notes: If the carrots you use don't have tops, use 1 cup coarsely chopped parsley instead.