Savory Carrot Tart with Doenjang & Ricotta
Miij from Fruit & Supper's recipe for carrot tart with doenjang, ricotta, lemon and rosemary.
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Ingredients
- 2 1/2 cups flour (313 grams)
- 1 tsp salt
- 2 sticks (16 TBSPs) unsalted butter, cubed and frozen
- 1/2 cup ice water
- 1/3 cup doenjang
- 1/3 cup water
- 1 1/2 TBSP sugar
- 2 TBSP oil
- 1 cup full fat ricotta
- 1 lemon
- 2 garlic cloves, finely minced or microplaned
- 2-3 sprigs of fresh rosemary, finely chopped (thyme would work well here, too)
- 2 bunches of carrots
- Parmesan cheese
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