Carrot Tarte Tatin

Serves 1
instagram.com

Directions

  1. 1Preheat the oven to 150°C (300°F) convection.
  2. 2Peel and cut 6 carrots lengthways.
  3. 3Place the carrots in the oven and roast until they are tender but still have a slight bite in the center.
  4. 4Once the carrots are cooked, increase the oven temperature to 175°C (350°F).
  5. 5In an approximately 20 cm pan, combine 2 tablespoons honey, ½ tablespoon apple cider vinegar, and ½ tablespoon orange juice.
  6. 6Let the mixture cook over medium-high heat without stirring until it reduces and thickens into a syrup.
  7. 7Lower the heat to medium-low and add 2 tablespoons cold butter, stirring as it melts and emulsifies into a smooth caramel.
  8. 8If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  9. 9Once the caramel is smooth, stir in orange zest and fresh thyme.
  10. 10Arrange the roasted carrots in the pan.
  11. 11Cover the carrots with a sheet of puff pastry, tucking the edges down around the filling.
  12. 12Prick a few small holes in the pastry so steam can escape.
  13. 13Bake at 175°C (350°F) until the pastry is puffed and deeply golden brown.
  14. 14Remove the pan from the oven and let the tart rest for about 30 minutes.
  15. 15To serve, flip the tart out of the pan onto a plate.
  16. 16Finish with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.

Ingredients

  • 6 carrots
  • 2 tbsp honey
  • 0.5 tbsp apple cider vinegar
  • 0.5 tbsp orange juice
  • 2 tbsp cold butter
  • 1 tsp cold water
  • orange zest
  • fresh thyme
  • 1 sheet puff pastry
  • crumbled feta cheese
  • olive oil
  • flaky sea salt

Equipment

ovenpan (approx. 20 cm / 8-inch skillet)

Tips

  • If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  • Prick a few small holes in the pastry so steam can escape.
  • If the tarte is stuck, warm the pan on low heat for a little bit on the stove before flipping.