Rainbow Carrot Protein Ricotta Tarte

³ Description

A warm and hearty high-protein savory tart!

² Ingredients

•  6 serving (serving = 1/4 cup) Polly-O Part Skim Ricotta Cheese
•  1.5 cup, chopped Carrots
•  1/4 cup (8 fl oz) Water
•  4 tablespoon Almond Butter
•  1/2 tsp Pumpkin Pie Spice
•  1 tsp Vanilla Extract
•  1 tsp Extra Virgin Olive Oil
•  1 dash Sea Salt
•  1.33 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder

q Directions

Ingredients

Carrot topping:
3 medium rainbow carrots
1 teaspoon extra virgin olive oil

Crust:
¼ cup almond butter (60g)
¼ cup filtered water
¼ cup natural vanilla rice protein powder (28g)
¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
a pinch of sea salt

Filling:
1½ cups part-skim ricotta
1 teaspoon alcohol-free vanilla extract
¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
a pinch of sea salt

Instructions:
1. Preheat oven to 425F (218C).
2. Cut carrots into ½ inch slices. Toss with olive oil.
3. Spread carrots out in a foil lined baking pan, and roast for about 20 minutes (or until slightly browned).
4. Meanwhile, prepare the crust by first mixing the almond butter and water.
5. Add the rest of the crust ingredients and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
6. Press crust mixture into two 6-inch tarte pans.
7. Remove carrots from oven (when ready) and turn the oven down to 325F (163C).
8. Bake the crusts for about 10 minutes.
9. Meanwhile, combine the ingredients for the ricotta filling.
10. Remove crusts from oven (when ready) and let cool slightly. Fill with ricotta mixture and top with roasted carrots.
11. Bake for about 12 mintues more at 325F (163C).
12. Enjoy!

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