Ingredients (Serves 4-6)

For the dough

• 1 3/4 oz. / 50 g whole-wheat pastry flour, possibly stone-ground
• 1 3/4 oz. / 50 g 00 wheat flour (like King Arthur Italian-style flour)
• 1 3/4 oz. / 50 g lukewarm water
• 1 teaspoon / 5 ml EV olive oil
• A pinch of fine sea salt

For the filling

• 12 oz. / 340 g fresh carrots, possibly organic
• 2 teaspoons / 10 ml EV olive oil
• Leaves of several sprigs of fresh thyme
• 1 3/4 oz. / 50 g spring onion or red onion from the new crop, clean weight
• 1/4 teaspoon fine sea salt, or to taste
• 1/16 teaspoon freshly ground black pepper
• 7 oz. / 200 g fromage blanc, possibly homemade

Instructions

How to make the dough

Make a dough with the ingredients and knead until nice and smooth, not sticky at all. Let it rest, well covered (e.g., wrapped in plastic film), for half an hour.

How to prepare the carrots

Scrub carrots well and scrape surface with a blade to remove a thin layer of skin. Grate carrots using the extra-coarse side of a hand grater.

Finely chop the onion.

Heat olive oil in a skillet. (Alternatively, if you have an oil mister, coat well the bottom of the skillet.) Add onion and stir to coat. Add the thyme leaves and stir. After 1 minute, add the grated carrots and stir well to coat. Cook on gentle heat for a couple of minutes. Cover the skillet and continue cooking, stirring every now and then, until the carrots are tender, 10-12 minutes.

Season carrots with salt and pepper and stir. Let cool while you roll the dough.

How to prepare the oven

Right before rolling the dough, prepare the oven.

I baked the tart on terracotta tiles. I place two on a rack. A pizza stone will work as well. Whichever surface you use, place it in the cold oven.

You can also bake the tart on a regular baking sheet.

Preheat oven to 350 F / 177 C.

How to prepare the base and assemble the tart

Lightly dust with flour a piece of parchment paper about 13 inches / 33 cm wide. Working on the parchment paper placed over a working surface, roll the dough into an 11-inch / 28 cm diameter disk.

Add the fromage blanc to the carrots and stir until distributed uniformly. Spread the carrot and cheese on the rolled dough to form an even layer, leaving a 1-inch / 2.5 cm border of clean dough all around.

Fold the uncovered border of dough over the filling and pleat it at regular intervals.

The final act

Slide the parchment paper with the assembled tart onto the tile or stone in the oven or on a baking sheet.

Bake approximately 32 minutes until the crust is crisp. Check after 30 minutes of baking.

Take out of the oven, cut and serve.

Note: you can also bake the tart in the wood-fired oven (without the parchment paper).

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Go to the full post on torta salata con carote e fromage blanc / savory carrot and fromage blanc tart