If you don’t have carrot greens, use 1 cup of parsley instead.
Line another baking sheet with parchment.
Cut greens off carrots if still attached; reserve.
Transfer to the sprayed baking sheet.
Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
Pulse until coarsely chopped, scraping down the sides once or twice.
With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined.
Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle.
Transfer to the parchment-lined baking sheet.
Using a sharp paring knife, lightly score a 1/2-inch border all around the edge of the pastry.
Prick with a fork everywhere but the border.
Bake until puffy and lightly browned, 10 to 12 minutes.
Use the fork to press the dough within the border so it’s flat, leaving the border puffed.
Combine ricotta and shallot in a small bowl.
Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it.
Arrange the roasted carrots in a single layer on the pesto.
Bake the tart until the crust is golden brown, 15 to 20 minutes.
Garnish with more carrot greens, dill and tarragon, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
