Instructions
Follow the steps and taste along the way.
Prepare the shortcrust pastry
Mix the flour and 3 g of salt. Add the cold butter, cut into cubes, and quickly rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Pour in 45 ml of cold water and bring the mixture together into a dough without kneading it for long. Wrap it and chill for 20 minutes.
Roast the carrots and onion
Preheat the oven to 200 °C. Peel the carrots and cut them into diagonal slices about 1 cm thick; cut the onion into wedges. Toss them with the olive oil, 2 g of salt, and black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes. The carrots should be tender but still have a little bite, and golden at the edges.
Blind-bake the crust
Roll out the chilled dough into a circle and place it in a 26 cm round tart pan. Press it into the corners and trim the excess. Prick the base with a fork, cover it with baking paper, and weigh it down with dried beans or ceramic pie weights. Bake at 200 °C for 15 minutes, then remove the paper and weights and bake for another 5 minutes.
Mix the filling and fill the crust
Mix the ricotta with the eggs and grated Parmesan. Zest the lemon and squeeze out 10 ml of juice; stir both into the mixture. Finely chop the sage and add it to the filling. Taste and, if needed, balance the acidity with the remaining lemon juice. Arrange the roasted carrots and onion in the crust and pour the ricotta mixture over them.
Finish baking and let it rest
Bake the tart at 200 °C for 25 minutes, until the filling is set around the edges and the center wobbles only slightly when you gently move the pan. Remove it from the oven and let it rest for 10 minutes so it can be sliced neatly. Serve warm or lukewarm.
