http://leitesculinaria.com/1672/recipes-carrot-crostata.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 16:01:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/1672/recipes-carrot-crostata.html#comment-12975 Susanne Thu, 29 Apr 2010 05:04:53 +0000 http://leitesculinaria.com/wordpress/?p=1672#comment-12975 I made this a few months ago. Although it was a bit of work, i sorted out the nicest carrot pieces for the top, and it turned out beautifully. I'm planning to make it again this weekend for a picnic. I made this a few months ago. Although it was a bit of work, i sorted out the nicest carrot pieces for the top, and it turned out beautifully. I’m planning to make it again this weekend for a picnic.

]]> http://leitesculinaria.com/1672/recipes-carrot-crostata.html#comment-6213 Testers' Choice Sat, 13 Dec 2008 18:53:47 +0000 http://leitesculinaria.com/wordpress/?p=1672#comment-6213 [Karla Cyr] One of the star elements of this recipe is the crust itself. With a total butter and flour combination, the crust came together perfectly. It's important to remember that part of the success of making this dough is to freeze it according to the required directions. This step will prevent the butter from melting too quickly and later shrinking from the sides of the tart pan when in the oven. But when baked, the tart turned had a delectably flaky and golden crust for the sweet filling. Although this recipe is time-intensive, it received rave reviews from my family. Admittedly, we’re carrot lovers, so I was confident from the start that this tart would be well-received. What I loved most about the carrot filling was combining the purée with Parmesan cheese, butter, and eggs. They added a rich decadence that was almost candy-like to taste. It was a palate-pleaser through and through. What a fabulous addition to a holiday table or even a party food for hungry nibblers. [Karla Cyr] One of the star elements of this recipe is the crust itself. With a total butter and flour combination, the crust came together perfectly. It’s important to remember that part of the success of making this dough is to freeze it according to the required directions. This step will prevent the butter from melting too quickly and later shrinking from the sides of the tart pan when in the oven. But when baked, the tart turned had a delectably flaky and golden crust for the sweet filling. Although this recipe is time-intensive, it received rave reviews from my family. Admittedly, we’re carrot lovers, so I was confident from the start that this tart would be well-received. What I loved most about the carrot filling was combining the purée with Parmesan cheese, butter, and eggs. They added a rich decadence that was almost candy-like to taste. It was a palate-pleaser through and through. What a fabulous addition to a holiday table or even a party food for hungry nibblers.

]]> http://leitesculinaria.com/1672/recipes-carrot-crostata.html#comment-6212 Testers' Choice Sat, 13 Dec 2008 18:52:51 +0000 http://leitesculinaria.com/wordpress/?p=1672#comment-6212 [Susan Rossman] This is a beautiful presentation that's worth the non-trivial amount of work it takes to make it. The filling is rich with the flavor of onions and Parmesan, and the color is great. It’s a great item for a buffet or dinner party, as well as holiday fare. [Susan Rossman] This is a beautiful presentation that’s worth the non-trivial amount of work it takes to make it. The filling is rich with the flavor of onions and Parmesan, and the color is great. It’s a great item for a buffet or dinner party, as well as holiday fare.

]]> http://leitesculinaria.com/1672/recipes-carrot-crostata.html#comment-6211 Testers' Choice Sat, 13 Dec 2008 18:51:14 +0000 http://leitesculinaria.com/wordpress/?p=1672#comment-6211 [Terri Rimmer] I liked this crostata very much. The dough bakes up flaky, and the filling is savory and delicious. It's one of those rare dishes that satisfies vegetarians as well as carnivores. It also makes a beautiful presentation if you take the time to slice and arrange the carrot topping. [Terri Rimmer] I liked this crostata very much. The dough bakes up flaky, and the filling is savory and delicious. It’s one of those rare dishes that satisfies vegetarians as well as carnivores. It also makes a beautiful presentation if you take the time to slice and arrange the carrot topping.

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