Carrot Tart With Ricotta and Almond Filling
"Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor...."
INGREDIENTS
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1 1/2 cups sliced almonds (about 5 1/2 ounces)
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2 pounds rainbow or orange carrots, peeled, cut into 3 1/2x1/4–1/2" sticks; plus 1 cup coarsely chopped tops
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1 teaspoon finely grated orange zest
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1/2 cup fresh orange juice
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1/2 cup (1 stick) unsalted butter, divided
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2 tablespoons sugar, divided
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2 1/4 teaspoons kosher salt, divided
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2 teaspoons red wine vinegar, divided
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1/2 teaspoon ground allspice, divided
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1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
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2 large eggs
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1 1/4 cups whole-milk ricotta
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2 tablespoons thyme leaves
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1 (14–17-ounce) package frozen puff pastry, preferably all-butter, thawed
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All-purpose flour (for dusting)
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1 tablespoon olive oil
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1 small shallot, thinly sliced
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