Ingredients
1 cup roasted multicolor carrots, sliced into thin ribbons (I like to use purple and yellow, for contrast)
1 cup ricotta
1 handful fresh basil, chopped
1 lemon (juice and zest)
Salt
Pepper
1 sheet puff pastry
2 cloves garlic, thinly sliced
1 egg (for egg wash)
1 tablespoon olive oil
Directions
Preheat the oven to 420°F (215°C).
Toss the roasted carrot ribbons in a bowl with 1 tablespoon of olive oil and a pinch of salt. Set aside.
Roll out the puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges to form a crust.
In a bowl, mix the ricotta, chopped basil, lemon juice, and lemon zest. Season with salt and pepper to taste. Spread the ricotta mixture evenly inside the scored border on the puff pastry.
Arrange the roasted carrot ribbons on top of the ricotta mixture in a visually appealing pattern, swirling them into little nests. Tuck the garlic slices between the carrots.
Brush the edges of the puff pastry with the beaten egg for a golden crust.
Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and crispy.