Carrot, Apricot, and Cheese Rustic Tart
- 2 cups (500 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) cold unsalted butter, diced
- 1/3 cup (75 ml) ice water, approximately
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- 2 tablespoons (30 ml) olive oil
- 1/3 cup (75 ml) sour cream
- 1 1/2 cups (375 ml) grated Gruyère , Valbert, or Alfred le fermier cheese
- 6 dried apricots, thinly sliced
- 8 slices Bayonne ham or prosciutto
- Salt and pepper
- With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a 43 x 30-cm (17 x 12-inch) 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 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 about 30 minutes.
- On a floured work surface, roll out the dough to about 2.5-cm (1-inch) larger than the baking sheet and place it on the baking sheet.
- In a bowl, combine the onion, carrot, and oil. Season with salt and pepper. Set aside.
- Spread the sour cream over the crust and top with the cheese. Cover with the onion and carrot mixture. Bake for about 25 minutes or until the pastry is golden brown. Sprinkle with the apricots and top with the Bayonne ham. Cut into four or eight squares.
To simplify this recipe, use store-bought puff pastry, pizza dough or simply use flour tortillas.