This exquisite carrot crostata is a stunning savory tart, lovingly adapted from a cherished recipe found in a 1968 issue of Italy’s premier cooking magazine, La Cucina Italiana. This particular issue has been a staple in my mother’s collection, and she has been making this crostata ever since, turning it into a cherished family tradition. It presents beautifully as a lovely, elegant side dish for any sit-down dinner party, or it can stand proudly as a flavorful main course for a light lunch. Its filling, a delightful blend of bright carrots, sweet onions, rich eggs, and fresh Parmigiano-Reggiano, offers a complexity that belies its simple ingredients. This dish has also become a beloved part of our Thanksgiving celebration, adding a touch of Italian flair to traditional holiday fare. The rich, earthy flavors make it a versatile addition to any festive table, always impressing guests with its refined yet comforting profile.

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 homemade 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

• Combine the flour and salt in the work bowl of a food processor and pulse briefly to ensure they are well mixed. Evenly sprinkle the cold, diced butter over the flour mixture. Process until the mixture resembles coarse crumbs, indicating the butter is well incorporated but still in small pieces. Gradually add just enough ice water through the feed tube, pulsing, until the dough comes together into a cohesive ball. Turn the dough out onto a lightly floured surface, gently pat it into a disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes. This chilling period is crucial for relaxing the gluten and firming up the butter, which contributes to a flaky crust. The dough can be prepared up to 2 days in advance; just remember to remove it from the refrigerator and allow it to come to slightly cooler than room temperature before rolling.
• On a lightly floured surface, roll the chilled dough out into a 14-inch circle. Carefully transfer the delicate dough by wrapping it around your rolling pin and gently draping 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, ensuring it fits snugly without stretching. Trim any overhanging dough to about 1/2 inch beyond the pan’s edge. Fold this excess dough inward over the side of the pan and press it firmly to reinforce the tart’s edge, preventing shrinkage during baking. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cleanly cut off any remaining excess dough. Place the prepared tart pan back in the refrigerator for another 30 minutes to chill thoroughly, which further helps in maintaining its shape and ensuring a crisp crust.
• Preheat your oven to 400°F (200°C).
• Remove the chilled tart pan from the refrigerator. Line the shell with a piece of heavy-duty aluminum foil (or two pieces of regular foil for double thickness), pressing it gently against the dough. Fill the lined shell completely with pie weights or dried beans; ensure they reach the top edges to provide maximum support. Bake for 20 minutes. Carefully remove the aluminum foil and the weights (or beans). Return the crust to the oven and bake for an additional 10 to 15 minutes, or until the crust turns a beautiful light golden brown and is cooked through. Transfer the pan to a wire rack to cool completely. Reduce the oven temperature to 375°F (190°C) in preparation for baking the assembled tart.

Make the Tart Filling

• Carefully select half of the carrots—choose the least aesthetically perfect ones—and slice them into thick coins, roughly 1/2 to 3/4 inch thick. Reserve the remaining, more uniform carrots for the visually appealing spiral surface of the tart. Place the cut carrots into a large saucepan along with the thinly sliced or chopped onion. Pour in just enough chicken or vegetable broth to cover the vegetables; you should have some broth remaining for later steps. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low, cover the pan, and cook the carrots gently for approximately 30 minutes, allowing them to soften. Uncover the pan and continue to cook for an additional 15 to 20 minutes, or until the carrots are exceptionally tender and almost all of the liquid has evaporated, concentrating their flavor. Let the cooked carrots cool for about 10 minutes.
• Transfer the cooked carrots and any minimal liquid remaining in the pan to a blender. Purée the mixture until it is perfectly smooth and velvety. If the purée is too thick, add an extra splash of the reserved broth, one tablespoon at a time, to achieve a consistency that allows for a smooth blend. Pour the purée into a skillet or sauté pan set over medium-low heat. Cook it briefly, stirring frequently with a wooden spoon or spatula, until the purée thickens further and any excess liquid has completely evaporated, intensifying the carrot flavor. Remove the pan from the heat and stir in 2 tablespoons of unsalted butter until fully melted and incorporated, adding a luxurious richness. Finally, whisk in the egg yolks and the freshly grated Parmigiano-Reggiano cheese. Season generously with kosher or sea salt and freshly ground black pepper to taste, ensuring a balanced savory profile.
• Now, take the reserved carrots and meticulously cut them into thin, uniform coins, aiming for approximately 1/4 inch thickness. Melt 2 tablespoons of butter in a large skillet or wide sauté pan over medium-low heat. Once the butter has melted and is shimmering, add the thinly sliced carrots and sprinkle them with a little salt and pepper. Cook the carrots gently over medium-low to low heat for about 30 minutes, or until they are just tender and retain a slight bite. Throughout this cooking process, moisten them occasionally with a splash of broth to prevent them from sticking to the bottom of the pan and ensure they remain tender and lustrous. Remove the pan from the heat and allow the carrots to cool until they are comfortable enough to handle.

Assemble the Tart

• Spread the rich, savory carrot purée evenly over the blind-baked tart crust, creating a smooth foundation. Then, with an eye for artistry, meticulously arrange the cooked carrot coins on top of the purée. Begin at the outer edge of the tart, laying the coins in slightly overlapping concentric circles, working your way inward until you reach the very center. The goal is a beautiful, visually appealing spiral pattern. Gently brush the entire surface of the arranged carrots with any flavorful liquid remaining in the pan from where the carrot coins were sautéed, adding moisture and sheen. Finally, dot the surface of the tart with the remaining 2 tablespoons of unsalted butter, cut into small pieces, which will melt and further enrich the top layer during baking.
• Bake the assembled tart in the preheated 375°F (190°C) oven for approximately 20 minutes, or until the filling is thoroughly heated through, the butter has melted, and the top has acquired a very light, appealing golden-brown hue. Once baked, carefully transfer the tart pan to a wire rack and allow it to cool for 10 minutes. This cooling time helps the tart set. Gently remove the tart ring, revealing the beautifully formed crostata, and transfer it to a serving platter. This carrot crostata is truly at its best when served warm, allowing its flavors to shine. While it’s ideal to enjoy it the day it’s made, it can be baked several hours in advance and kept at room temperature. To serve later, simply reheat it in a 350°F (175°C) oven until warmed through, restoring its delightful warmth and aroma.

Adapted From

Big Night In

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