The best about this tart is it's buttery & flaky dough! I've topped it with roasted sweet potatoes, carrots and a zesty orange glaze. The fusion of flavors and texture from the slow-roasted veggies & garlic, orange maple syrup glaze, fresh sage, and a hyper flaky pastry are like a (pre-pandemic) party for your senses, where everyone is invited!

I made this recently when we had friends over for a little garden get together and it's a great dish to prep ahead and serve with a frosty glass of Sauvignon Blanc or bubbles :-)

Tip: Make two or three portions of the dough and freeze, then you can whip up the next tart in no time!

Also you can top the dough with any left over grilled veggies (e.g. Zucchini, Aubergines, Pumpkin) or simply beautiful ripe tomatos & basil!

Inspo: Ottolenghi

Ingredients:

DOUGH (for 2 tarts (1 for the freezer)

180g Flour (buck wheat or regular wheat flour)

80g whole grain flour

2 level tbsp polenta (quick cook)

1 tsp. salt

1 tsp. sugar

40ml olive oil

160g butter (cold, cut into cubes 1cm)

120ml cold water 

TOPPING:

2 sweet potatoes (about 500-600g, washed not peeled, cut into 1 cm rounds)

4 carrots (250-300g, peeled, cut into 3/4 cm rounds)

1 medium onion (cut in 3/4 cm slices)

1 head of garlic, (top 1/5 capped off, wrapped in foil with a drizzle of olive oil)

2 tbsp olive oil

2 tbsp caraway seeds

½ tsp. chili flakes

125g Mascarpone

20 sage leafs (1/2 of the leafs finely chopped, I love pineapple sage)

2 organic oranges, zest and juice

40ml maple sirup or honey

1 egg beaten

Optional: Feta crumbles or creamy goat cheese

Method:

DOUGH:

1.Prepare the work surface and dust with plenty of flour

2.Mix all the dough ingredients (except for water) in a big bowl with your hands. Squash the butter cubes between your fingers. Add the ice-cold water and gather the dough together. Important is to not overwork the dough, make it quick. And yes, it’s very sticky.

3.Move the dough to the floured work surface and roll out into a rectangle approx. 1cm thick. Flour the dough and the rolling pin as you go. Fold the longer ends of the dough in towards each other so they meet in the middle. Roll out again. Now fold the shorter ends toward the middle (so that they meet in the center) and roll out again. Half the dough and form two circles (about 3-4cm thick). Wrap one in cling foil and freeze.

4.Transfer the other dough onto a parchment paper and roll it out on top of the paper (<1/2cm thick). You need to hold the paper down with one hand and roll with the oterh. Lift the paper with the dough on your baking tray* and put it into the fridge to cool for at least 30mins. (*or another flat surface (e.g. a chopping board), if the tray is too big for the fridge)

TOPPING:

1.Preheat the oven to 220C fan.

2.Place the sweet potatoes, carrots and onion on a baking tray and sprinkle olive oil, caraway seeds and chili flakes, mix it through with your hands. Place the garlic wrapped in foil onto the tray as well.

3.Bake in the oven for about 20mins, until golden brown.

4.Mix the mascarpone with ½ finely chopped sage leaves, ½ the orange zest, a pinch of salt and lots of pepper. Squeeze the soft garlic out of it's skin and mix with the mascarpone.

5.Put the orange juice and the maple sirup in a small pot and put on a light simmer until the texture is maple sirup like. Take off the heat and mix in the rest of the orange zest.

ASSEMBLING:

1.Remove the dough from the fridge

2.Spread mascarpone on the dough, leave about 3-4 cm of the rim free.

3.Layer the sweet potato, carrots and onion rings on the mascarpone

4.Drizzle the orange-maple sirup glaze over the veggies.

5.Fold the edges of the pastry in, over the sweet potatoes/carrots towards the middle

6.Brush the pastry rim with the egg

7.Bake at 210C (top & bottom heat, at a lowest rack) for 30mins until golden brown.

To SERVE:

Leave to cool for about 15mins and then tear the remaining sage leaves up and scatter over the tarte. Serve with a creamy goat cheese or some Feta crumbles.