Carrot Tarte Tatin
Inexpensive indulgence – flaky pastry with herby, sweet roasted carrots.
Enjoy this carrot tarte tatin at any time
Whether you serve this as an entree when entertaining friends for lunch, as a side dish for a family dinner, or to whip up when you’re pressed for time on a weeknight, knowing you’ll still enjoy it for leftovers the next day. This carrot tarte tatin is so impressive for such a low effort.
Or you can add toppings to serve it as a main dish. Try it with crumbled feta and lamb; or rocket and balsamic glaze; or add brie under the puff pastry before baking.
These flavours will even convert carrot haters
The Salty Greek includes rosemary, oregano, parsley, dill, basil, cumin, garlic salt and more – these flavours add a rich dimension to the carrots, to balance out their natural sweetness. It’s an easy way to eat more vegetables and is so simple to prepare.
Ingredients
600g, Carrots cut into 2.5cm chunks
2 Tbsp, Honey, Agave or Maple Syrup
1 Tbsp, Butter
1 Sheet, Frozen Puff Pastry
2 Tbsp, The Salty Greek
Recipe Steps
Preheat the oven to 200°C.
Lay the tin over a sheet of puff pastry and cut around circle shape. Let thaw while preparing the carrots.
Bring large saucepan of water to the boil. Add the carrots and cook until just tender (~10 mins). Drain.
Spoon carrots over the base of a 20cm tarte tatin tin or round cake tin with a depth of about 3cm. Toss with honey, butter and The Salty Greek until evenly combined.
Roast in the preheated oven for 15 minutes or until the carrots are caramelized.
Lay the pastry carefully over the carrots and tuck the edges down between the carrots and the side of the tin. Bake in the oven for 20 minutes or until the pastry is puffed and golden.
Remove the tart from the oven and turn the tin over onto a plate to release.
Tip: After taking out of the oven, let cool for a few minutes so it’s easier to handle. Place dish over tin and flip over, then press the plate down over the puff pastry.
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