CARROT SOUFFLÉ TART

FOR THE DOUGH

• 12 tablespoons (1 1/2 sticks) cold butter

• 1 3/4 cups (210 grams) all-purpose flour

• 1 tablespoon (15 grams) granulated sugar

• 3/4 teaspoon (4 grams) fine sea salt

• 1/4 cup (59 grams) cold water

FOR THE TART

• 1 1/2 lbs carrots (7 to 8 carrots)

• 1 teaspoon caraway or fennel seeds

• 1/2 cup ricotta or soft feta

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 teaspoon kosher salt

• 1/2 cup milk or oat milk

• 3/4 cup grated gouda, havarti, manchego or a similar cheese

• 2 egg yolks

• 4 egg whites

To make the crust: Slice the butter as thin as possible (imagine postage stamps, though you won’t quite get there). Freeze the sliced butter while preparing the other ingredients.

Whisk together the flour, sugar, and salt in a bowl. Add the butter and work it into the flour with your fingers until the mixture resembles potting soil. Add the water and knead lightly just until it comes together in a mass.

Flatten the dough to a disk and wrap in plastic or wax wrap. Refrigerate for about 1 hour, which will give it time to hydrate and become pliable.

Preheat the oven to 375 degrees F.

Roll out the crust to a circle large enough to fit within a 9” tart pan and hang over the edges. Ease the crust into the pan, trim any ragged edges, and refrigerate for 10 minutes to “set the pastry” (this helps prevent shrinkage).

Line the tart with parchment paper (or thin foil) and fill with baking beans. Bake until the edges are starting to turn golden (about 30 minutes), then remove the beans and parchment and bake uncovered until the inside takes a little color as well (10 minutes more).

Meanwhile, cook the peeled carrots in salted water until very tender; drain. Heat a tiny bit of butter or oil in a small saucepan and cook the caraway or fennel seeds just until fragrant, about 30 seconds. Purée the carrots, seeds, and ricotta in a blender or food processor until very smooth. Set aside.

In a small pan over medium-high heat melt 2 tablespoons of butter and 2 tablespoons of flour together. Cook, stirring constantly, until they thicken to a paste, about 2 minutes. Add the milk and cook, stirring constantly, until the sauce thickens, about 30 seconds. Remove from heat and fold in the grated cheese, then whisk in the egg yolks. Whisk this mixture and the carrot-ricotta purée together until blended.

Whip the egg whites to stiff peaks. Fold the egg whites into the carrot mixture so no streaks of egg white persist. Gently spread into the crust.

Bake until the filling starts to rise above the crust, 25-30 minutes. Allow to settle and cool for 15 minutes before removing from the tart pan. Serve warm or at room temperature.