Cumin-Spiced Carrot Crostata with Basil

The thing I love most about crostata, a rustic tart that lends itself to sweet fillings as well as savory ones, is that it is freeform and easygoing.

You roll out your dough, place something in the middle, fold up the sides, and bake. That’s it.

Super simple, super flexible, super approachable.

For this savory rendition, I went with sliced and seasoned roasted carrots rustically arranged over a spiced yogurt sauce. I love easy recipes that call for kitchen staples. I want more of them in my life!

I love being able to promptly pull out ingredients that are already in my fridge and cabinets, and getting them prepped right away, just as inspiration strikes.

I usually have a bulk bag of carrots in my refrigerator, since we eat them in a variety of formats, from raw to roasted!

Ground cumin is staple spice in my spice rack – which I love mixing with root vegetables and savory yogurt sauces.

Einkorn flour and butter are both common ingredients in my kitchen – and they provide the base to make an incredibly flaky pastry dough.

The crust of this crostata is lightly adapted from our favorite all-butter einkorn pastry recipe, which we used in our einkorn flour red fruit hand pies.

Here, I made a few changes to the dough for a savory application, with the addition of yogurt and basil.

The crust uses a whole stick of butter, which may seem like an overwhelming amount of fat. But everything is better with butter. And trust us – it yields a crazy flaky dough. In this crostata, it reminded me of the crispy edges of a croissant!

You’ll notice I also put basil in the sauce, garnish, and dough. It provides a subtle layer of flavor and a beautiful appearance, and ties the whole dish together with its floral aroma. But it’s optional, especially if you don’t have fresh basil on hand.

You can also substitute other fresh herbs that pair well with the cumin in this recipe, like cilantro or parsley.

To make full use of the yogurt sauce, I spread half on the bottom of the unbaked pastry before layering the carrots on top. When baked, it transforms into a delicately tangy papery thin layer.

The other half I save for the end as a cool and creamy dipping sauce. When you’re ready to eat, garnish the warm crostata with some extra chopped herbs, a sprinkling of sea salt, and serve with the yogurt sauce on the side.

Warming, tangy, buttery, flaky, savory, earthy, floral, sweet…

In a word, if I had to limit myself to just one: perfect.

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Cooking by the Numbers…

Step 1 – Make and Chill the Dough

Cube the butter, and place it on a plate and put it back in the fridge to keep it as cold as possible while you measure the remaining ingredients.

Roughly chop the basil. Measure out the flour, salt, yogurt, and cold water.

In a large bowl, mix together the flour and salt with a whisk. Using a pastry cutter, incorporate the cold cubed butter into the flour until the butter is broken into pea-sized pieces and is evenly distributed throughout the dough.

Cut in the yogurt and cold water, mixing until just incorporated. The dough should not be fully combined, since you will be adding the basil next. You don’t want to overmix the dough, or else it may become tough.

Using your hands or a sturdy spoon, mix in the basil until it’s evenly distributed and a cohesive dough forms. Again, don’t overmix!

Form the dough into a flat disc, lightly sprinkle the top and bottom with flour, and cover with plastic wrap. Place in the refrigerator, and chill for at least 30 minutes.

You can make the dough ahead of time and leave tightly wrapped in the refrigerator for up to two days.

While the dough is chilling, this gives you just the right amount of time to prepare and cook the carrots and make the yogurt spread.

Step 2 – Prep the Carrots

Preheat the oven to 375°F. Prep the carrots by peeling the skins with a vegetable peeler. Chop off the tops and bottoms and discard them (or save them for stock!). Cut the carrots in half lengthwise.

Depending on the length of your root vegetables, you may need to cut larger carrots in half horizontally. Longer pieces may get in the way of folding the crostata over to form a crust.

Whisk together the oil, honey, and cumin in a large bowl. Add the carrots and toss to combine until the carrots are completely covered in the oil mixture.

There may be some oil mixture left at the bottom of the bowl, which will not go to waste!

Step 3 – Roast the Carrots

Transfer the carrots to a baking sheet lined with aluminum foil or a silicone mat. Using a spatula, scrape any remaining oil from the bowl and drizzle it over the carrots. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, turning the baking sheet halfway through, until the carrots are crisp-tender and starting to brown around the edges and tips.

You don’t want the carrots to get too soft, since they will continue cooking when the crostata bakes.

Remove the pan from the oven and set it aside to let the vegetables cool completely, for about 20 minutes.

Step 4 – Make the Yogurt Sauce

While the carrots are cooling, make the yogurt sauce by whisking together the yogurt, cumin, basil, salt, and pepper in a small bowl. Place the bowl in the fridge until you’re ready to use the sauce.

Step 5 – Assemble

Raise the temperature of the oven to 400°F.

Remove the chilled disc from the fridge and place it on a lightly floured surface. Let the dough sit at room temperature for 5 to 10 minutes.

It will be easier to roll out if it softens slightly at room temperature. But don’t let it sit too long – you don’t want the butter to start melting!

Using a rolling pin, roll out the dough into a circle that’s about 12 inches in diameter. Carefully transfer the dough to a baking sheet lined with parchment paper or a silicone mat.

Spread half of the yogurt sauce in the center of the dough, leaving about 2 inches around the edges free. Top the yogurt sauce with the roasted carrots, allowing them to overlap as needed.

The other half of the yogurt sauce will be used for serving on the side. Place the remaining sauce in the fridge to keep it cold.

Fold the edges of the dough towards the middle, crimping the dough to create pleats. It’s okay if the edges rip slightly – this is supposed to look fun and rustic!

Whisk the egg and water in a bowl, and use a pastry brush to brush the crust with a thin coating of the egg wash.

Step 6 – Bake

Immediately transfer the baking sheet to the oven – you don’t want the dough to be at room temperature for any longer than is absolutely necessary, or it will begin to melt excessively in the oven and lose its shape.

If the dough feels too soft before baking, you can place the entire crostata on the baking sheet in the refrigerator for about 30 minutes, or until the dough feels stiff and chilled.

Bake for 35 to 40 minutes, or until the crust is golden and the tips of the carrots start to brown. Remove from the oven. Let cool slightly on the pan, for about 10 minutes.

Step 7 – Serve

If desired, you can lightly drizzle the tart with honey and garnish with additional chopped basil and a sprinkle of salt.

Cut into wedges and serve warm with the remaining yogurt sauce. The crostata is also delicious at room temperature. Choose your own adventure!