Piles of colorful carrot ribbons, creamy ricotta, and a lemony coriander-flecked dressing top this tart from cookbook author Stacy Adimando.
Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—top this tart from cookbook author and former SAVEUR editor Stacy Adimando.
The keys to the flaky crust: keep the butter as cold as possible, and don’t overwork the dough. If you can track down heirloom carrots in a variety of hues, use them here for pizzazz. Leftovers of the tart can be refrigerated and recrisped in the oven the next day.Featured in “Are Root Vegetables the Root of Civilization?”
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