Instructions

01
In a large bowl, combine the all-purpose flour and kosher salt. Add the cold, cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
02
Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Herb says
Cold dough is the secret to flaky pastry. Butter shards make steam pockets. Science!
03
While the dough chills, heat olive oil in a 12-inch skillet over medium-high heat. Add the baby carrots and a pinch of salt. Cook, stirring occasionally, until just starting to color, about 5 minutes.
04
Add the sliced shallot and continue to cook until both are golden and caramelized, about 8 more minutes. Stir in 1 teaspoon of thyme and remove from heat.
Herb says
Caramelizing veggies unlocks their natural sugars. You want golden edges, not mush.
05
In a small bowl, whisk together honey, Dijon mustard, and white wine vinegar.
06
Preheat oven to 400°F. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
07
Arrange the caramelized carrots and shallots evenly over the dough, leaving a 1 1/2-inch border. Drizzle with half of the honey-mustard glaze.
08
Fold the edges of dough over the filling, pleating as you go to form a rustic edge. Brush the pastry border with the beaten egg mixed with whole milk.
09
Bake for 30 to 35 minutes, until the crust is deeply golden and the carrots are tender.
10
Remove from oven and immediately brush the carrots with the remaining honey-mustard glaze. Sprinkle with the remaining thyme and the chopped parsley.
Herb says
Adding herbs at the end keeps their flavor bright and punchy, not grassy.
11
Let the tart rest for 10 minutes, then slice into wedges and serve warm. Season with salt and pepper to taste.

HERB

Carrot Top Billing

Ingredients

Instructions