One Pan Carrot and Chilli Tatin
Directions
- 1Add oil to a pan over medium-low heat and lay carrots in a uniform pattern to fill the pan snugly, ensuring each carrot has contact with the base.
- 2Add butter and season with salt and pepper, then let melt and baste the carrots.
- 3Cover the pan with a lid and simmer on low heat until carrots are softened but not falling apart.
- 4Add rosemary, mustard, vinegar, and honey; give the pan a gentle shake to mix, being careful not to move the carrots.
- 5Sprinkle with chilli flakes, cover with the puff pastry sheet, tuck the sides with a spoon, prick holes in the pastry, and make a hole in the middle.
- 6Bake in the oven at 180C until the pastry is golden.
- 7Flip out onto a plate, garnish with goats cheese, balsamic glaze, and chopped chives.
Ingredients
- 4-6 medium carrot, sliced lengthways
- 30 g butter, cubed
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp neutral oil
- 1 tbsp rosemary, chopped
- 1 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1.5 tbsp honey
- 1 sprinkle chilli flakes
- 1 sheet puff pastry, pre-rolled
- for garnish goats cheese, crumbled
- for garnish balsamic glaze
- for garnish chives, chopped
