12 tbsp. unsalted butter, cut into ½-in. cubes, chilledPinch finely grated lemon zest1 tbsp. plus 1 tsp. coriander seeds, coarsely groundInstructions
Turn the dough onto a clean work surface and form into a ball. Wrap in plastic, then press into a 1-inch-thick square. Refrigerate for 1 hour, or up to 2 days. Cut off the carrot greens, wash them thoroughly under cold water to remove any grit, and set aside 2 tablespoons of the leaves for garnish . Using a vegetable peeler, peel the carrots , then use the peeler to slice them into thick ribbons. If using various colors, separate by hue; set aside.
Position a rack in the top third of the oven and preheat to 400°F. On a floured surface, roll the dough into a 11-by-16-inch rectangle. Use a knife to square off the edges if desired. Transfer to a parchment-lined baking sheet and refrigerate until firm, about 10 minutes. Using a spoon or offset spatula, spread the ricotta mixture evenly over the crust, leaving a ½-inch border. Using a pastry brush, moisten the edges lightly with olive oil.
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