Recipe September – Rustic Carrot, Honey and Goat Cheese Tart

Tiphaine GUILLET – Gourmandiseries

Veuve Ambal Bio link :

Rustic tart with carrots, honey and goat’s cheese
Serves 4

Ingredients

For the dough

– 200 g T55 flour

– 90 g cold soft butter

– 1 tsp. fleur de sel

– 1 egg

– 3 tbsp. cold water

For the trim

– 10 g butter

– 1 tablespoon dried thyme

– 1 tablespoon honey

– 70 g fresh goat’s cheese

– 6 to 8 medium-sized carrots

For gilding

– 1 beaten egg

Preparation

Preparing the dough

Mix the flour with the fleur de sel. Add the cold butter, cut into cubes. Using your fingers, mix until you obtain a coarse semolina. The butter should be well amalgamated with the flour. Make a well and add the egg. Mix until you obtain a homogeneous ball of dough. Add cold water if the ball has difficulty forming, spoon by spoon to avoid over-wetting the dough.

Wrap the dough ball in cling film and place in the fridge for 1 hour.

Preparing the garnish

Peel carrots and cut in half lengthways.

Melt the butter in a frying pan. Add carrots and cook over medium heat for 5 to 10 minutes, until tender.

Add the honey and half the dried thyme. Spoon the mixture over the carrots. Set aside.

Assembly and cooking

Preheat oven to 200°C.

Take the pastry out of the fridge and roll it out between 2 sheets of baking paper into 1 circle 25-30 cm in diameter. If you have a little dough left over, you can use cookie cutters to decorate your tart. Place your pastry on an ovenproof baking sheet.

Keep a little fresh goat’s cheese. Spread the rest of the cheese over the pastry, leaving a 4 cm border.

Place the carrots on top, pressing them in slightly. Fold the edges of the pastry over the filling. Add the juice from the pan to the carrots, sprinkle with thyme and sprinkle with the remaining goat’s cheese in small pieces.

Using a pastry brush, brown the edges of the pastry.

Turn the oven down to 180°C and bake your tart for 35 minutes.