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’s 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 lunch. 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 Machetti
LC La Cucina Italiana Note
Just so you know, the magazine in which this recipe first appeared years ago, La Cucina Italiana, is still around. And it currently has as food editor the charming and talented Mindy Fox, who happens to be singlehandedly responsible for some of the most hullabaloo’d recipes on our site. There’s her stunning Carrot Soup for starters, her somewhat pseudo Peruvian Roast Chicken, and then there’s the Lobster Salad that makes us go wobbly in the knees. We can only imagine what flair she brings to simple, rustic Italian fare….
Special Equipment: 11-inch fluted tart pan
Carrot Crostata Recipe
- Quick Glance
- 55 M
- 2 H, 25 M
- Makes one 11-inch tart
- For the tart dough
- 1 1/3 cup unbleached all-purpose flour, plus more for the work surface
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, cold, cut into 1/2-inch dice
- 4 tablespoons ice water
- For the tart filling
- 2 3/4 pounds carrots, peeled and trimmed
- 1 small yellow onion, thinly sliced or chopped
- 3 1/2 to 4 cups homemade chicken stock or 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
- Make the tart dough
- 1. Dump the flour and salt in the work bowl of a food processor and pulse briefly to combine. Sprinkle with the butter and process until the mixture is crumbly. Add just enough water through the feed tube to make the dough come together. Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap in plastic and refrigerate for at least 30 minutes and up to 2 days in advance. (Remove the tart dough from the refrigerator and let it come to slightly cooler than room temperature before rolling it out.)
- 2. Roll the dough out into a 14-inch circle, again on a lightly floured surface. 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 overhanging dough to about 1/2 inch, fold it in over the side of the pan, and press it to reinforce the side of the tart. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough. Place the tart pan in the refrigerator for 30 minutes.
- 3. Preheat the oven to 400°F (200°C).
- 4. Remove the tart pan 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 foil 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 temperature to 375°F (190°C).
- Make the tart filling
- 5. Select half of the carrots—choose the least attractive ones—and slice them into thick coins. Reserve the remaining carrots for the spiral surface of the tart. Place the cut carrots in a large saucepan with the onion and just enough broth to cover (you should have some broth left). 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.
- 6. Transfer the cooked carrots and any liquid remaining in the pan to a blender and puree until smooth, adding an extra 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 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.
- 7. Cut the reserved carrots into thin, uniform coins. Melt 2 tablespoons of butter in a large skillet or wide saute pan 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’re just tender, moistening them from time to time with a splash of broth to prevent them from sticking to the bottom of the pan. Remove the pan from the heat and let the carrots sit until cool enough to touch.
- Assemble the tart
- 8. Spread the carrot puree over the baked tart crust. 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 sautéed and then dot the surface of the tart with the remaining 2 tablespoons of butter, cut into small pieces.
- 9. Bake the tart for about 20 minutes, until the filling is heated through and the top is very lightly browned. Transfer the tart pan to a wire rack to cool for 10 minutes. Remove the tart ring and place the tart on a serving platter. Serve warm. This tart is best the day it’s made, although it may be baked several hours in advance and kept at room temperature. Just before serving, reheat it in a 350°F (175°C) oven until warmed through.
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Carrot Crostata Recipe © 2008 Domenica Machetti. Photo © 2008 Susie Cushner. All rights reserved.