CARROT & SHALLOT TART WITH MASCARPONE & RITZ CRACKER CRUST

SPRING TART … the perfect cheeseboard alternative.

This tiny-but-mighty tart serves up cozy spring energy on a golden cracker crust. I’m talking a layer of rich, buttery crushed Ritz crackers covered with creamy mascarpone touched with lemon and thyme that’s topped with ribbons of caramelized carrot and shallot—it’s a sophisticated combination and it’s so so so good. Whether you’re wooing brunch guests with unique flavors or just looking for an alternative for a cheeseboard on a very happy Friday, you’ve gotta try this tart.

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CARROT & SHALLOT TART WITH MASCARPONE & RITZ CRACKER CRUST

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 5 M

This tiny sophisticated tart serves up cozy spring energy on a golden cracker crust with its layers of creamy mascarpone touched with lemon and thyme, topped with ribbons of caramelized carrot and shallot.

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Ingredients

FOR THE RITZ CRACKER CRUST

• Ritz Crackers (25 crackers)
• Unsalted Butter (4 tablespoons, melted)
• Granulated Sugar (1 tablespoon)
• Fresh Sage Leaves (1/2 teaspoon when roughly chopped)

FOR THE MASCARPONE FILLING

• Mascarpone Cheese (1/2 cup, at room temperature)
• Lemon Juice (1 teaspoon)
• Fresh Thyme Leaves (1/2 teaspoon, chopped)
• Fresh Sage Leaves (1/2 teaspoon when finely chopped)
• Salt and Freshly Ground Black Pepper (to taste)

FOR THE CARROT AND SHALLOT TOPPING

• Carrots (2, peeled and thinly sliced)
• Shallot (1 medium, thinly sliced)
• Olive Oil (2 tablespoons)
• Fresh Sage Leaves (1/2 teaspoon, finely chopped + a few whole small leaves for topping)
• Fresh Thyme Leaves (1/2 teaspoon + a little extra for topping)
• Salt and Freshly Ground Black Pepper (to taste)
• Clover Honey (for topping

KITCHEN TOOLS

• Food Processor
• 6-Inch Tart Pan or Cake Pan with Removable Bottom
• Mixing Bowls
• Skillet
• Rubber Spatula
• Knife and Cutting Board

Instructions

TO MAKE THE RITZ CRACKER BASE

1. Preheat your oven to 350.
2. In a food processor, blend your crackers until you have a sandy crumble. Add your melted butter, sugar, and sage. Mix until you have a mixture that resembles wet sand.
3. Grease a 6-inch tart pan.
4. Press the mixture firmly and evenly into the bottom the tart pan. I used the bottom of a small mason jar to press down evenly to get a very flat and even base.
5. Bake for 7–10 minutes or until golden. Let cool completely.

TO MAKE THE MASCARPONE FILLING

1. In a small bowl, stir together the mascarpone, lemon juice, thyme, sage, salt, and pepper until evenly incorporated.
2. Only once the cracker crust is cooled, spread the mascarpone mixture evenly on top of it. Once the mascarpone is all in, I like to bang the bottom of the tart pan on a work surface to get it to settle evenly.

TO COOK THE CARROT AND SHALLOT TOPPING

1. In a skillet over medium heat, warm the olive oil.
2. Add the carrot and shallot slices. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes.
3. Stir in the sage and thyme. Season with salt and pepper to taste. Remove from heat and let cool to room temperature. I like to transfer it to a plate and spread it out to cool down faster.
4. Evenly spoon the carrot and shallot mixture over the mascarpone layer.
5. Garnish with more fresh thyme, small sage leaves, and a drizzle of honey.
6. Refrigerate for 30 minutes to allow it all to settle together.
7. Place a cup or can face down on your work surface. Place the bottom middle of your tart pan over it and USING YOUR HANDS FOR PACING, slowly guide your tart pan down allowing your tart to come out. Transfer to a plate.
8. Serve, eat, enjoy!

Recommended Products

Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2

Mixing Bowls Set of 3

Silicone Spatula Set of 2

Our Place Always Pan 2.0-10.5-Inch Nonstick

Epicurean Cutting Board, 14.5-Inch x 11.25-Inch

Global Model Chef's Knife

Nutrition Facts

Calories

152

Fat

11 g

Sat. Fat

4 g

Carbs

11 g

Fiber

1 g

Net carbs

10 g

Sugar

7 g

Protein

3 g

Sodium

125 mg

Cholesterol

15 mg

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