Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
50 min. |
60 min. |
16 |
0 |
Savory Carrot Puff Pastry
Delicious, simple, and a perfect crowd pleaser as a holiday appetizer or side.
Ingredients:
1 1/2 cups pecans
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1 pounds rainbow carrots or regular carrots (save the green tops)
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1 bundle of swiss chard sliced into thin ribbons
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1 teaspoon finely grated orange zest
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1/2 cup fresh squeezed orange juice
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1/2 cup (1 stick) unsalted butter, divided
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2 tablespoons sugar, divided
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2 1/4 teaspoons kosher salt, divided
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2 teaspoons apple cider vinegar
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1/2 teaspoon ground allspice, divided
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1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
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2 large eggs
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1 cup of feta cheese crumbles or other soft cheese (ricotta or low-fat cream cheese)
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2 tsps rosemary (minced or chopped very fine)
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1 (14–17-ounce) package frozen puff pastry such as Dufours or Pepperidge Farm
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All-purpose flour (for dusting)
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1 tablespoon olive oil
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1 small shallot, thinly sliced |
Instructions:
1 | Take pastry dough out of freezer to semi-thaw. Preheat oven to 400°F. |
2 | Bake pecans until lightly toasted on a baking sheet, about 5 minutes. Let cool.
|
3 | Cook carrots, Swiss chard, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over high heat stir occassionally until tender (10 mins.) Reserve the liquid in the skillet.
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4 | Transfer 1/4 cup pecans to a small bowl; set aside. |
5 | Take the remaining ingredients for the filling and process within a food processor salt, pepper, and remaining pecans, add sugar and allspice until fine. Add eggs, cheese, herbs, orange zest, and butter and process until smooth.
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6 | Take out a baking sheet (it can be the same sheet used to toast the pecans). Place a parchment sheet over it with a light amount of flour. Gently hand roll pastry dough out onto a lightly floured sheet of parchment. Using a sharp knife, lightly score a border around pastry (diagonal or straight.)
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7 | Next spread egg mixture within border of pastry, then arrange carrots over in a pattern. And then place the entire arrangement on the baking sheet into the oven.
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8 | Bake for about 25 minutes. Look for a golden to light milk chocolate color for the filling. as well as make sure the pastry dough rises and "puffs" golden on the edges.
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9 | Transfer to a cooling rack and let cool for 10 mins. |
10 | Meanwhile, heat reserved carrot liquid over high; reduce it to a syrup. Brush top of tart with syrup while still warm.
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11 | Quickly stir oil and remaining vinegar, salt, and pepper in a medium bowl. Add shallot, carrot greens, and pecans. Toss all dress, then using tongs place over the tart to serve. Cut the pastry into 12–16 pieces. |