Recipe: Coffee Carrot Tart

Yield: 8 servings

Prep time: 45 minutes

Cook time: 50 minutes

Coffee’s intense flavour is usually seen paired with other robust flavours such as meat or chocolate. However, coffee and carrots are a surprising culinary pairing that breaks the mould in delicious fashion. While you could enjoy the coffee-roasted carrots on their own as a side dish, showcasing them in this tart makes them the star of the show.

Ingredients

• 1 lb thick rainbow carrots with tops, well scrubbed, not peeled, tops set aside
• 2 tbsp olive oil, divided, plus extra for dressing salad
• ⅓ cup strongly brewed coffee
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• ½ tsp kosher salt, plus extra for dressing salad
• ¼ tsp freshly ground black pepper, plus extra for dressing salad
• 1 sheet pre-rolled puff pastry (about ½ lb)
• 2 eggs, divided
• 1½ cups whole-milk ricotta cheese
• ¼ cup parmesan cheese
• 1 cup packed baby arugula

Method

Preheat oven to 400°F. Place carrots in an oven-safe baking dish (even an oven-safe frying pan will do) big enough to hold them in a single layer. Drizzle over 1 tbsp olive oil, coffee, vinegar, maple syrup, salt and pepper. Toss together to combine. Place carrots, uncovered, into oven to roast, stirring after 15 minutes. Roast another 10 to 15 minutes, or until carrots are just fork tender. Remove from oven and set aside.

Cut puff pastry in half and roll each half into a 6-by-12-inch rectangle. Place both puff pastry rectangles on a parchment-lined baking tray, leaving about 2 inches between them. Using a sharp knife, gently score a ½-inch border around each tart, being careful not to cut all  the way through.

Beat one egg in a small bowl and lightly brush edges of tarts with egg. Prick inside of tart well with a fork, taking care not to prick outer border. Bake puff pastry until puffed and edges are nicely golden brown (about 10 to 12 minutes). Remove puff pastry from oven and reduce oven temperature to 375°F. While hot, with a spatula or spoon, press down inner section of tarts to flatten. Brush with more of the beaten egg and set aside for 5 minutes.

Meanwhile, in a medium bowl, combine remaining egg, ricotta and parmesan cheese together using a fork.

Divide cheese mixture between tarts and spread to the inside edges of puff pastry border. Cut carrots into thin rounds, about ⅛ to ¼ inch in thickness. Arrange carrots evenly over filling, brushing any remaining carrot roasting sauce over carrots in tart. Return tarts to oven and bake until filling is set (about 20 minutes). Cool tarts on a baking tray set on a wire rack for at least 15 minutes.

When ready to serve, pick through and  gather about 1 cup carrot fronds. Rinse well under cold water and pat dry with paper towel or a clean kitchen towel. Add to a medium bowl along with arugula, a drizzle of olive oil and a pinch of salt. Toss and taste, adjusting seasoning as desired.

To serve, top each tart with some salad before slicing and serving.