Carrot, Apricot and Cheese Rustic Tart
Carrot, Apricot and Cheese Rustic Tart
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170 g) cold unsalted butter, diced
- 1/3 cup (75 ml) ice water, approximately
- 1 onion, thinly sliced
- 1 carrot, peeled and grated
- 2 tbsp (30 ml) olive oil
- 1/3 cup (75 ml) sour cream
- 1 1/2 cups (150 g) Gruyère, Valbert or Alfred le fermier cheese, grated
- 6 dried apricots, thinly sliced
- 8 slices Bayonne ham or prosciutto
Instructions
- With the rack in the lowest position, preheat the oven to 400°F (200°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- On a floured work surface, roll out the dough to about 1 inch (2.5 cm) larger than the baking sheet. Place the dough on the baking sheet.
Carrot, Apricot and Cheese Rustic Tart