for 4 people

Ricotta mixture

200 g	ricotta
50 g	grated Parmesan
1 bunch	flat-leaf parsley, leaves torn off
½ bunch	basil, leaves torn off
1	garlic clove, cut in half
¼ tsp	salt
a little	pepper

Tart

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
600 g	carrots, halved lengthwise, cut into sixths
1 tbsp	olive oil
½ tsp	sugar
4 sprig	thyme, leaves torn off
¾ tsp	salt
a little	pepper
½ tbsp	sesame seeds

To serve

50 g	ricotta
3 sprig	basil, leaves torn off

How it's done

Ricotta mixture

Place the ricotta in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Tart

Unroll the dough, place on a baking tray together with the baking paper, prick the dough firmly with a fork. Spread the ricotta mixture over the dough, leaving approx. 4 cm free around the edges. In a bowl, mix the carrots with all the other ingredients up to and including the pepper, spread on top of the ricotta mixture. Fold in the edges of the pastry, brush with a little water, sprinkle with sesame seeds.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly.

To serve

Spread the ricotta and basil over the tart.

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