Carrot, Apricot and Cheese Rustic Tart | RICARDO

Ingredients

• 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
• 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