1 hour and 30 minutes
INGREDIENTS PER 5 PEOPLE
For the dough:
Whole-wheat pastry flour, possibly stone-ground, 1 3/4 oz.
00 wheat flour, 1 3/4 oz.
Lukewarm water, 1 3/4 oz.
EV olive oil, 1 teaspoon
A pinch of fine sea salt
For the filling:
Fresh carrots, possibly organic, 12 oz.
EV olive oil, 2 teaspoons
Leaves of several sprigs of fresh thyme
Spring onion or red onion from the new crop, clean weight 1 3/4 oz.
Fine sea salt, or to taste, 1/4 teaspoon
Freshly ground black pepper, 1/16 teaspoon
Fromage blanc, possibly homemade, 7 oz.
Make a dough kneading the ingredients until nice and smooth, not sticky at all. Let it rest, well wrapped in plastic film for half an hour.
Scrub the carrots and scrape their surface with a blade. Grate them using the extra-coarse side of a hand grater. Finely chop the onion. Heat the oil in a skillet. Add onion and stir to coat. Add the thyme leaves and stir. After 1 minute, add grated carrots and stir well. Cook on gentle heat for a couple of minutes. Cover the skillet and keep cooking, stirring now and then, until the carrots are tender, 10-12 minutes. Season the carrots with salt and pepper and stir. Let cool while you roll the dough.
Right before rolling the dough, prepare the oven: the pie is preferably to be baked on terracotta tiles. Place two of them on a rack. A pizza stone or a regular baking sheet will work as well. Whichever surface you use, place it in the cold oven. If using a baking sheet, place it there upside down, so that it is easier to slide the tart on it. Preheat oven to 350 F / 177 C.
Lightly dust with flour a piece of parchment paper about 13 inches wide. Working on the parchment paper, roll the dough into an 11-inch diameter disk. Add fromage blanc to the carrots and stir until distributed uniformly. Spread the carrot and cheese on the rolled dough to form an even layer, leaving a 1-inch border of clean dough all around. Fold the uncovered border of dough over the filling and pleat it at regular distances.
Slide the parchment paper with the assembled tart onto the tile (or stone/baking sheet) in the oven. Bake for about 32 minutes, until the crust is crispy. Check after 30 minutes. Take out of the oven, cut and serve.
Thanks to Briciole