Roasted Fennel Carrot Tart Recipes

Steps:

• Preheat oven to 400 degrees F.
• On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
• In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
• Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
• Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
• In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
• Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
• Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
• Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
• Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
• Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
• Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Steps:

• 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 1/4-inch away from the edges. Place 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 top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
• Meanwhile, toss carrots with 1 tablespoon oil, season generously with 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.
• While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
• 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.
• Drizzle with olive oil and sprinkle with herbs before serving.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
• Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

Steps:

• Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
• Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.
• Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.
• Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.