COLORFUL VEGETARIAN RAINBOW CARROT PIE WITH RICOTTA AND BASIL
3 TIPS WHEN WORKING WITH PUFF PASTRY 101
1. To avoid cracks or breaks in your pastry, ensure your pastry is fully thawed when unfolding it.
2. To avoid your dough sticking to your work surface or rolling pin, it’s essential to lightly flour both before starting to work with it.
3. Use a pairing knife or pizza cutter if cutting your puff pastry. If you’re using the whole puff pastry sheet, trim the edges for a cleaner look and a puffier result.
RATING
SERVES
6
PREP TIME
20 min
COOK TIME
35 min
Ingredients
- Flour for rolling out dough
- 1 14-ounce package of frozen puff pastry, thawed
- 1 pound multicolored carrots scrubbed and sliced lengthwise into ¼-inch-thick pieces
- 2 Tbsp Greek extra-virgin olive oil plus more for serving
- Sea salt and black pepper
- 1 tsp dried Greek oregano
- 8 ounces ricotta
- 4 ounces manouri cheese or ricotta salata
- 1 garlic clove grated
- Chopped fresh parsley or chives for garnish
Instructions
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Heat oven to 360 degrees F (180 C). On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼-inch away from the edges. Place the puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on the top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
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Meanwhile, toss carrots with 1 tablespoon oil, season generously with oregano, salt, and pepper, and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
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While puff pastry and carrots are in the oven, blend ricotta, manouri, and garlic in a food processor until smooth. Season with salt and pepper.
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Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
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Drizzle with olive oil and sprinkle with parsley before serving.
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