Fall Carrot Tart

Ingredients

For the crust:

• 1½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the filling:

• 1 lb rainbow carrots, peeled and sliced into thin rounds or batons
• 1 tbsp olive oil
• ½ tbsp maple syrup
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• ¾ cup ricotta cheese or drained & blended cottage cheese
• ¼ cup grated Parmesan
• 1 egg
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Egg wash for baking:

• 1 egg + 1 tbsp milk whisked together

Optional toppings:

• Crumpled goat cheese
• Toasted chopped walnuts or pecans
• A drizzle of honey or balsamic glaze

Instructions

1. Mix flour and salt in a bowl. Cut in butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, cover, and chill for 30+ minutes.
2. Preheat oven to 400°F (200°C). Toss carrots with oil, maple syrup, spices, salt, and pepper.
3. Roast for 20-25 minutes until tender and caramelized.
4. Combine ricotta or cottage cheese, Parmesan, egg, garlic, and thyme. Season with salt and pepper.
5. Roll out chilled dough into a 11" (30 cm) circle. Place in Tupperware Voila™ Glass Round Baking Dish. Spread cheese mixture, top with carrots, fold edges, and brush with egg wash.
6. Bake at 375°F (190°C) for 1 hour until crust is golden. Optional: after 45 minutes, add goat cheese and nuts, then bake 15 more minutes.
7. Cool slightly before slicing. Serve warm or at room temperature.