The New York Times hyped the “Carrot Tart with Ricotta and Feta” as “a great addition to a picnic,” but let’s be real … puffy/flaky pastry is not pizza dough. This won’t travel, but I was glad to serve this tart at room temperature.

This recipe may be a bit fussy, but it’s easy enough to pace. I rolled my puff pastry on an un-floured piece of parchment paper, scored and pricked it, then dragged that paper onto my baking sheet, on the top oven rack.

Small carrots roasted on another sheet, on the bottom rack.

Cheeses and garlic whipped smooth in my food processor.

This tart must be eaten with a fork and knife (again, this isn’t pizza). It’s decently firm and not soggy. The creamy cheese mix of ricotta and feta reminded us of goat cheese.

Next time, I will post a special, secret cake. Come back to my site soon to enjoy this with me.