Recipe Ingredients
- 1 sheet refrigerated pastry dough
- 15 ounces Galbani® Ricotta Cheese
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 4 heirloom carrots
Recipe Directions
- Preheat your oven to 400F.
- Spread store bought pastry dough on a parchment paper lined baking sheet.
- Bake the pastry dough partially, for 12 minutes, before adding toppings.
- While the pastry dough is baking, add 1 cup of Galbani ricotta cheese, 1 tbsp of olive oil, 1 tbsp of honey, and 1 tsp of salt to a mixing bowl. Using an electric hand mixer, whip the mixture until smooth and fluffy. You could also achieve this using a food processor or blender.
- Grab 4 heirloom carrots and shred them using a peeler or mandolin.
- Remove the dough from the oven and spread the whipped ricotta on top and the carrots evenly. Drizzle with olive oil and bake again for another 10 minutes. The crust should be golden.
- While this is baking, prep the pesto. Add 1⁄2 cup of peas (if using frozen, make sure they are thawed), 1⁄4 cup of olive oil, 1⁄2 tsp of salt, 1 cup of basil, 1⁄4 cup of mint, 1 clove of garlic, and the juice of 1 lemon to a food processor. Blend until mostly smooth (20-30 seconds)
- Remove the tart from the oven and top with the fresh pesto and sprinkle with crushed pistachios.
- Slice and enjoy!
