Fall Carrot Tart

Ingredients
For the crust:

1½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
3-4 tbsp ice water

For the filling:

1 lb rainbow carrots, peeled and sliced into thin rounds or batons
1 tbsp olive oil
½ tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
Salt and pepper to taste
¾ cup ricotta cheese or drained & blended cottage cheese
¼ cup grated Parmesan
1 egg
1 garlic clove, minced
1 tsp fresh thyme leaves (or ½ tsp dried)

Egg wash for baking:

1 egg + 1 tbsp milk whisked together

Optional toppings:

Crumpled goat cheese
Toasted chopped walnuts or pecans
A drizzle of honey or balsamic glaze

Instructions

Mix flour and salt in a bowl. Cut in butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, cover, and chill for 30+ minutes.
Preheat oven to 400°F (200°C). Toss carrots with oil, maple syrup, spices, salt, and pepper.
Roast for 20-25 minutes until tender and caramelized.
Combine ricotta or cottage cheese, Parmesan, egg, garlic, and thyme. Season with salt and pepper.
Roll out chilled dough into a 11″ (30 cm) circle. Place in Tupperware Voila™ Glass Round Baking Dish. Spread cheese mixture, top with carrots, fold edges, and brush with egg wash.
Bake at 375°F (190°C) for 1 hour until crust is golden. Optional: after 45 minutes, add goat cheese and nuts, then bake 15 more minutes.
Cool slightly before slicing. Serve warm or at room temperature.