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–+ servings

Roasted Carrot Tarte Rustique with Herbed Pistou

Paola Westbeek
Galette Rustique
Print Recept
Prep Time 1 hour
Baking time 55 minutes
Total Time 1 hour 55 minutes
Course Lunch, Main course
Cuisine French
Servings 4
Calories 2476.7 kcal

Equipment

  • Food processor and mini food processor or handblender

Ingredients
 
 

For the pastry:

  • 120 g all-purpose flour chilled
  • 60 g whole-wheat flour chilled
  • 1 ½ tbsp cornmeal not cornflour
  • ½ tsp fine sea salt
  • 125 g plant-based butter very cold and diced
  • 4 tbsp iced water

For the cream “cheese”:

  • 150 g firm tofu squeezed, patted dry and broken into chunks
  • 2 tsp plant-based milk
  • 1 tbsp tbsp extra-virgin olive oil
  • ¾ tbsp lemon juice
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ¼ tsp fine sea salt
  • 1 tbsp nutritional yeast

For the roasted carrots:

  • 400 g carrots scrubbed, trimmed and quartered lengthwise
  • 1 ½ tbsp extra-virgin olive oil
  • Fine sea salt & freshly cracked pepper to taste

For the herbed pistou:

  • 10 g fresh flat-leaf parsley roughly chopped
  • 10 g fresh dill roughly chopped, plus extra to garnish
  • 1 garlic clove
  • ¼ tsp fine sea salt
  • 60 ml extra-virgin olive oil

To finish the crust:

  • 15 g plant-based butter
  • 1 tbsp plant-based milk
  • Fleur de sel

Instructions
 

  • First make the pastry: Pulse the two flours, cornmeal, salt and butter in a processor until the mixture resembles coarse breadcrumbs. Add the water and pulse, just until the dough starts to come together. You will need to scrape down the sides of the bowl once.
    120 g all-purpose flour, 60 g whole-wheat flour, 1 ½ tbsp cornmeal, ½ tsp fine sea salt, 125 g plant-based butter, 4 tbsp iced water
  • Turn the dough out onto your work surface. Working quickly, shape into a disk. Wrap the disk in cling film and chill for at least 1 hour.
  • In the meantime, make the cream “cheese”: Place all the ingredients in a mini food processor and process until smooth. Refrigerate.
    150 g firm tofu, 2 tsp plant-based milk, 1 tbsp tbsp extra-virgin olive oil, ¾ tbsp lemon juice, ¾ tsp garlic powder, ¾ tsp onion powder, ¼ tsp fine sea salt, 1 tbsp nutritional yeast
  • Preheat the oven to 200°C and line a baking tray with baking paper.
  • Place the quartered carrots, olive oil, salt and pepper in a large bowl and use your hands to make sure they are evenly coated with the oil. Place the carrots on the baking tray, making sure they don’t overlap, and roast for 20 minutes, turning them over once halfway through. Once roasted, transfer to a plate and allow to cool completely. Don’t turn off the oven.
    400 g carrots, 1 ½ tbsp extra-virgin olive oil, Fine sea salt & freshly cracked pepper
  • Take the dough out of the fridge and roll it out on a well-floured surface to a circle of approximately 33 cm. Carefully transfer to a lined baking sheet.
  • Spread the cream “cheese” on the dough, leaving a border of approximately 3 cm around the edges.
  • Arrange the carrots snugly on the cream “cheese.” Fold the edges up toward the carrots.
  • To finish the crust, melt the butter and stir in the milk. Brush this on the edges of the pastry and sprinkle with fleur de sel.
    15 g plant-based butter, 1 tbsp plant-based milk, Fleur de sel
  • Bake the tarte rustique for approximately 35 minutes, until the crust is beautifully golden. Slide onto a cutting board and allow to cool for 10 minutes.
  • Meanwhile, make the pistou. Place the herbs, garlic and salt in a mini food processor and blitz into a chunky paste. Add the oil and briefly blitz again until combined. Taste and adjust the seasoning.
    10 g fresh flat-leaf parsley, 10 g fresh dill, 1 garlic clove, ¼ tsp fine sea salt, 60 ml extra-virgin olive oil
  • Drizzle the pistou over the tarte, garnish with the fresh dill, slice and serve with extra pistou on the side.

Notes

  • The ingredients for the pastry need to be very cold. Dice the butter and place it in the freezer for 30 minutes before making the dough. Measure the flours and cornmeal and place in the fridge as well for 30 minutes. Use ice-cold water.
  • If you don’t have a food processor, you can rub the cold butter into the flour with your hands. Once the mixture resembles coarse breadcrumbs, add the water and use a fork to bring the dough together. Once it starts to clump, quickly knead into a ball and then shape into a disk.
  • Choose fresh, young carrots with their green tops for optimum flavor.
    If making the dough in a food processor, do not overwork it. After adding the water, stop pulsing when the dough starts to clump.
  • No need to press the tofu when making the cream “cheese.” Simply squeeze out as much water as possible and pat dry with kitchen paper.
  • Pistou is the French version of pesto. The sauce is of Provençal origin and, unlike pesto, doesn’t call for pine nuts or Parmesan.
  • The tarte is also delicious with other root vegetables. In summer, try it with fresh, ripe heirloom tomatoes, stirring a little mustard or black olive tapenade (make sure it’s vegan) through the cream “cheese.”
  • Use the cream “cheese” recipe for other preparations, such as oven casseroles that call for soft cheeses like ricotta. It’s also delicious on toasted bagels and can be flavored with ingredients like finely chopped herbs or sun-dried tomatoes.

Nutrition

Calories: 2476.7kcalCarbohydrates: 184.4gProtein: 40.4gFat: 180.7gSaturated Fat: 32.5gPolyunsaturated Fat: 41.5gMonounsaturated Fat: 99gTrans Fat: 2.2gSodium: 1582.6mgPotassium: 1891.8mgFiber: 23.3gSugar: 20.8gVitamin A: 72928.3IUVitamin C: 55.7mgCalcium: 448mgIron: 12.6mg
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