Carrot, Apricot and Cheese Rustic Tart

Ingredients

• Crust

  • 2 cups (300 g) unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (170 g) cold unsalted butter, diced
  • 1/3 cup (75 ml) ice water, approximately

• Toppings

  • 1 onion, thinly sliced
  • 1 carrot, peeled and grated
  • 2 tbsp (30 ml) olive oil
  • 1/3 cup (75 ml) sour cream
  • 1 1/2 cups (150 g) Gruyère, Valbert or Alfred le fermier cheese, grated
  • 6 dried apricots, thinly sliced
  • 8 slices Bayonne ham or prosciutto