Grana Padano Cheese Roasted Carrot Tart
1 (14-ounce) package frozen puff pastry, thawed
1lb multi-colored carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon salt, divided 8 oz ricotta
2oz Grana Padano cheese, finely grated
1 garlic clove, grated
Milk or cream, as needed depending on ricotta
Dill sprigs, garnish
Heat oven to 425 degrees. 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 ½-inch away from the edge. Place pastry on a lined baking sheet; with a fork prick inside border. Bake on top rack until puff pastry is lightly golden, 15-20 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
Toss carrots and fennel with oil, season with ½ teaspoon of the salt; spread into a single layer on a baking sheet keeping the purple carrots separate to avoid coloring the others. Roast on bottom rack (underneath the puff pastry) until edges are golden brown but carrots are crisp-tender, 15- 20 minutes.
While puff pastry and carrots are in the oven, combine ricotta, Grana Padano cheese and garlic. Season with remaining ½ teaspoon salt.
Spread cheese mixture inside border of cooled pastry. If mixture is too thick to spread, thin out with milk or cream as needed. Arrange carrots in a single layer on top. Bake until veggies are tender and edges of pastry are golden brown, 15 to 20 minutes. Garnish with dill. Cut into sixths or eighths. Serve with a side salad.
Makes 6-8 servings