Name: Ricotta Tart with Rainbow Carrots
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Ingredients: 3 medium rainbow carrots; 1 teaspoon extra virgin olive oil; 1/4 cup almond butter; 1/4 cup filtered water; 1/4 cup natural vanilla rice protein powder; 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves); a pinch of sea salt; 1 1/2 cups part-skim ricotta; 1 teaspoon alcohol-free vanilla extract; 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves); a pinch of sea salt

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I was excited to receive beautiful rainbow carrots from my CSA this year, and I turned them into this delicious Ricotta Tart with Rainbow Carrots.

Although the recipe was already very healthy, I wanted to up the protein content by using my own crust recipe. I also left out some added sweeteners, and used a part-skim ricotta.

two mini ricotta tarts with sliced rainbow carrots in them and a large carrot on the side — Ricotta Tart with Rainbow Carrots

I started by roasting the carrots with a little olive oil. (I separated the different colors into different sections because I had a feeling the purple color would run, and I wanted pretty pictures for the blog.)

While the carrots cooled, I baked the crusts for about 10 minutes. Then put the tartes together and baked for an additional 12 minutes. All in all, a pretty easy recipe.

sliced rainbow carrots on a foil lined baking sheet — Ricotta Tart with Rainbow Carrots

The result was a deliciously creamy, filling savory tarte! The perfect warm meal for these cold winter days we're having in New York right now!

Recipe

Ricotta Tart with Rainbow Carrots

Andréa Marchese

A deliciously creamy, savory tart that is high-protein, and gluten-free! Rainbow Carrot Protein Ricotta Tart. Makes two 6-inch tartes, 4 servings.

5 from 2 votes

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Prep Time 10

Cook Time 42

Total Time 52

Servings servings

Ingredients

Carrot topping:

3 medium rainbow carrots
1 teaspoon extra virgin olive oil

Crust:

¼ cup almond butter 60g
¼ cup filtered water
¼ cup natural vanilla rice protein powder 28g
¼ teaspoon pumpkin pie spice or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves
a pinch of sea salt

Filling:

1 ½ cups part-skim ricotta
1 teaspoon alcohol-free vanilla extract
¼ teaspoon pumpkin pie spice or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves
a pinch of sea salt

Instructions

Preheat oven to 425F (218C).
Cut carrots into ½ inch slices. Toss with olive oil.
Spread carrots out in a foil lined baking pan, and roast for about 20 minutes (or until slightly browned).
Meanwhile, prepare the crust by first mixing the almond butter and water.
Add the rest of the crust ingredients and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
Press crust mixture into two 6-inch tarte pans.
Remove carrots from oven (when ready) and turn the oven down to 325F (163C).
Bake the crusts for about 10 minutes.
Meanwhile, combine the ingredients for the ricotta filling.
Remove crusts from oven (when ready) and let cool slightly. Fill with ricotta mixture and top with roasted carrots.
Bake for about 12 mintues more at 325F (163C).
Enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

Nutrition

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