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Rainbow Carrot Tart - Vegan

Rainbow carrots are the prettiest things I ever did see.....

Not only are they beautiful, but they taste delicious. Anything with that purply color (carrots or even potatoes) have antioxidants in them just like berries, so this is a great way to bring some extra into your diet if you aren't a berry kind of person. 

This tart is on pie crust dough, I used to hand cut in the butter and I took a pie class and we used a food processor and things have never been the same. It is SO much easier to use a food processor when making pie dough.

You can make this as a dessert or even a main dish, I thought it was super yummy...I personally have been eating it as a snack throughout the past few days.

Pastry -
1 3/4 cup flour (can make GF by using GF flour)
1/4 tsp salt
8 tbs vegan butter, cut into pieces
1/4 c ice water

6 rainbow carrots
1 container KiteHill Almond Ricotta
Juice of one lemon
2 tbs olive oil
1/4 tsp coriander
sprinkle of salt

First make the dough. (If you have a food processor use it here!) Place flour and salt in processor and pulse a few times. Add in cut butter pieces and pulse again creating a sand like texture then slowly add in COLD MUST BE COLD water pulse about 5 quick times. Place dough mixture on a lightly floured surface creating a ball or disc. Wrap in plastic then place in refrigerator for about 30 minutes to an hour. 

Preheat oven to 400 degrees. Roll out dough on lightly floured surface to a rectangle about 9x 13 or however it works out for you and your baking sheet. Place on parchment paper and put back in refrigerator for about 10 minutes.  

Shave the rainbow carrots in ribbons, if you are doing an ombre effect make sure to keep them all separate. Next mix ricotta, lemon juice, olive oil, coriander and salt. Spread ricotta mixture on top of dough evenly, then add carrot ribbons in any pattern of your liking. I ombre'd mine. Sprinkle with more sea salt and sprinkle olive oil on top again. Bake for 30 minutes, rotating halfway through. 

I topped mine with a few carrot leaves because they are cute little leaf nuggets. 

*I stored mine in an airtight container and have been eating it all throughout the week! Super yummy late night breastfeeding snack. If you aren't into that kind of snacking then make up your own excuse for why you are eating a snack but don't really need to be. 

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