Carrot Crostata

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by Domenica Marchetti
from Big Night In
(Chronicle, 2008)
Makes one 11-inch tart

This stunning tart is based on a recipe in a 1968 issue of Italy’s premier cooking magazine, La Cucina Italiana. My mother, who subscribed to the magazine for years, has saved many of the issues, including that one, and she has been making the tart ever since the recipe was first published all those years ago. It makes a lovely, elegant side dish for a sit-down dinner party or a main dish for a light lunch served with a salad. But my mother and I have also made it for Thanksgiving. The recipe is a little labor-intensive by today’s standards but is, without a doubt, worth the time and the effort.—Domenica Marchetti

convert Ingredients
For the tart dough
1 1/3 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch dice
4 tablespoons ice-cold water

For the tart
2 3/4 pounds carrots, peeled and trimmed
1 small yellow onion, thinly sliced or chopped
3 1/2 to 4 cups best-quality fat-free, low-sodium canned chicken broth or vegetable broth
6 tablespoons unsalted butter
2 large egg yolks
1 cup freshly grated Parmigiano-Reggiano
Kosher or sea salt to taste
Freshly ground black pepper to taste

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Directions
Make the tart dough
1. Place the flour and salt in the work bowl of a food processor and pulse briefly to combine. Distribute the pieces of butter around the work bowl and process until the mixture is crumbly. Add just enough water through the feed tube to bring the dough together. Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap in plastic and refrigerate for 30 minutes.

2. On a lightly floured surface, roll the dough out into a 14-inch circle. Carefully wrap the dough around the rolling pin and drape it over an 11-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides of the tart shell. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough. Put the lined tart pan in the refrigerator to chill for 30 minutes.

3. Heat the oven to 400°F (200°C). Remove the tart shell from the refrigerator and line it with a piece of heavy-duty aluminum foil (or 2 pieces of regular aluminum foil to create a double thickness). Fill the lined shell with pie weights or dried beans and bake for 20 minutes. Remove the aluminum and the beans and bake for 10 to 15 more minutes, until the crust is light golden. Transfer the pan to a rack to cool. Reduce the oven heat to 375°F (190°C).

Make the tart
1. Select half of the carrots (choose the least attractive) and cut them into thick coins. Reserve the remaining carrots for the top layer. Place the cut carrots into a large saucepan with the onion and just enough broth to cover. Bring the broth to a simmer over medium-high heat, reduce the heat to medium-low, cover the pan, and gently cook the carrots for 30 minutes. Uncover and cook for an additional 15 to 20 minutes, or until the carrots are very tender and almost all of the liquid has evaporated. Let cool for 10 minutes.

2. Transfer the cooked carrots to a blender and puree until smooth, adding a splash of broth if necessary to loosen the mixture just enough to puree it. Transfer the puree to a skillet or saute pan placed over medium-low heat. Cook briefly, stirring frequently with a wooden spoon or a spatula, until the puree is thick and any liquid has evaporated. Remove from the heat and stir in 2 tablespoons of butter. Whisk in the egg yolks and Parmigiano cheese, and season to taste with salt and pepper.

3. To make the top layer cut the remaining carrots into thin, uniform coins. Melt 2 tablespoons of butter in a large skillet or wide saute pan placed over medium-low heat. When the butter has melted, add the carrots and sprinkle with a little salt and pepper. Cook the carrots over medium-low to low heat for about 30 minutes, or until they are just tender. While they are cooking, moisten them from time to time with a splash of broth to prevent them from sticking to the bottom of the pan. Remove from the heat and let sit until cool enough to touch.

4. Spread the carrot puree into the baked tart shell. Arrange the carrot coins on top of the puree in slightly overlapping concentric circles, beginning at the outer edge of the tart and ending at the very center. Gently brush the top of the tart with any liquid remaining in the pan in which the carrot coins were sauteed and dot with the remaining 2 tablespoons of butter.

5. Bake the tart for about 20 minutes, until the filling is completely heated through and the top is lightly browned. Transfer the tart to a rack to cool for 10 minutes. Remove the tart ring and set the tart on a serving platter. Serve warm.

Do ahead: The tart dough may be made up to 2 days in advance and refrigerated. Remove it from the refrigerator and let it come to slightly cooler than room temperature before rolling out. This tart is best on the day it is made, but it may be baked several hours in advance and kept at room temperature. Reheat it in a 350°F (175°C) oven until it is just warmed through.

Recipe ©2008 by Domenica Marchetti. All rights reserved.