The Brootalist: Carrot & Onion Torta with Cornmeal Crust

It's the 2025 Red Carpet Menu for Oscar®! And it's the 30th Anniversary of this Red Carpet Menu!!! Celebrations for all!!!!

Each year I take the Academy Award's Best Picture Nominations and give them each an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Latin-esque Dishes. Here’s our first side dish!

For The Brutalist, it’s The Brootalist!
Carrot and Onion Tarta

Ingredients:
The Crust:
• 1/2 cup cornmeal
• 3/4 cup flour
• 1/2 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 6 tbsp cold water

The Filling:
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 2 lbs carrots, peeled
• 1 tsp cumin
• 1/2 tsp cayenne
• salt and pepper to taste
• 1 cup vegetable broth
• 2 large eggs, beaten

Instructions:
1) In a large pan, heat olive oil and add the onions. When they become translucent, add the carrots. Season with cumin, cayenne, salt, and pepper. Cook about 5 minutes and add 1/2 cup vegetable broth. Cook until the carrots become tender, about 5 minutes more. Remove from heat and let cool about 15 minutes.
2) In a food processor or blender, add carrot mixture, remaining vegetable broth, and eggs. Blend until smooth. Set aside.
3) For the crust, mix cornmeal, flour, and salt together. Mix in butter until coarse crumbs form. Add water 1 tbsp at a time while mixing until it forms into a dough.
4) Spread the dough evenly onto the bottom and sides of a 9” tart pan. Spoon in the carrot purée. Bake at 425° for 15 minutes then lower oven to 350° and bake for 30 minutes, or until tester comes out clean. Remove to cooling rack for about 15 minutes before removing the pan. Serve warm.


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