Magazine article Sunset

Crazy for Carrots

Magazine article Sunset

Crazy for Carrots

Article excerpt

SAVORY CARROT RIBBON TART

SERVES 6 TO 8 / 1V* HOURS

With its tangle of bright carrot strips and bits of spicy chorizo, this beautiful tart makes an exciting appetizer or even a light main dish. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it's delicious made with any kind of puff pastry.

1 sheet (14 oz.) or 2 sheets (17.5 oz. total) frozen puff pastry, thawed according to package instructions

1 tbsp. beaten egg

5 medium rainbow carrots with tops (1 Vi lbs., any colors except purple; if no tops, use flat-leaf parsley)

Vi cup diced Spanish chorizo

1 tbsp. extra-virgin olive oil

Vi tsp. kosher salt

Vi tsp. pepper

3 oz. cream cheese, at room temperature

Vi cup crumbled feta cheese, divided

1. Preheat oven to 400° with a rack set in lower third of oven and no rack above.

2. Line a baking sheet with parchment paper. On a lightly floured work surface, unfold dough; if using 2 sheets, stack them. Roll (if needed for size) into a 10by 12-in. rectangle, smoothing creases; trim dough to neaten edges. With both hands, gently lift dough to lined baking sheet. With a small knife, lightly score a V2-in. border around dough. Brush off excess flour. Freeze 15 minutes to firm.

3. Brush border of dough with beaten egg. Bake until puffed and lightly browned, 10 to 15 minutes. Press down on center of pastry with a metal spatula to flatten it.

4. Meanwhile, bring a large saucepan of water to a boil. Chop 1 tbsp. carrot tops. Tear more tops into small pieces to make 1 tbsp.; set tops aside. Peel carrots, then set on a work surface and pull a vegetable peeler along them to create 4 cups ribbons; save end pieces for other uses.

5. non carrot riDDons untu Dareiy tender, 1 minute. Drain, transfer to a bowl of ice water, and let cool. Drain ribbons and pat very dry; toss in a bowl with chorizo, oil, salt, and pepper.

?. In a food processor, whirl cream cheese with 2 tbsp. feta until smooth, scraping inside of bowl.

7. Drop small spoonfuls of cream cheese mixture over center of pastry and smear gently with fingers (it won't spread to cover pastry). Sprinkle with reserved chopped carrot tops. Arrange carrots evenly over cream cheese and scatter with remaining feta. Bake until pastry is well browned, 15 to 20 minutes.

8. Let tart cool briefly on a rack, then scatter reserved tom carrot tops on top.

PER SERVING 378 Cal., 61% (232 Cal.) from fat; 9 g protein; 26 g fat (9 g sat.); 27 g carbo (2.8 g fiber); 652 mg sodium; 35 mg chol.

WINE pairing A tangy pink sparkler like Gloria Ferrer 2011 Brut Rosé (Cameros; $47). Its red fruit and spice love the chorizo, and its yeastiness links to the pastry. -Sara Schneider

CARROT and DAL SALAD

SERVES 4 TO 6 (MAKES 4 CUPS) / 1 HOUR

This playful nod to Indian dal (legume curry) is perfect at room temperature for a picnic or office lunch, but also great alongside roasted lamb chops for dinner. It tastes even better after a night in the fridge. Yellow split peas look especially pretty here.

1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed

1 bay leaf

3 tbsp. lime juice

3/t tsp. Madras curry powder

About 1 Vi tsp. kosher salt, divided

5 tbsp. extra-virgin olive oil

2Vi cups peeled, very thinly sliced rainbow carrots (from 1 Vi lbs. with tops)

Vb cup coarsely chopped cilantro

Vi cup coarsely chopped green onions

About Vi tsp. pepper

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