Carrot Tarte Tatin
You read it right.
Carrot Tarte Tatin.
An upside down caramelized tart w/ carrots instead of apples.
This was delicious and so easy!
The only pain was getting the carrots to fit into the 9" skillet. I had to trim them to fit.
This was the perfect lunch w/ a salad.
Frozen puff pastry is magical and you can turn out a fancy appetizer or dessert in a matter of minutes.
I always keep a few sheets in the freezer for recipes like this.
Carrot Tarte Tatin: (adapted from Rachel Khoo's Little French Kitchen)
5 large carrots, peeled and halved lengthwise
2 tbsp butter
3 sprigs thyme
pinch of kosher salt
1 tbsp honey
1 tbsp red wine vinegar
9 oz/250 g puff pastry (1 sheet, defrosted)
Heat the butter in an ovenproof skillet (I used a 9" cast iron skillet) and add the carrots and thyme leaves.
Cook until the carrots are browning and caramelized, turning them a few times, about 12-15 minutes. Season w/ kosher salt.
Remove the carrots and add in the honey and the vinegar and cook a few seconds.
Add the carrots back into the skillet and arrange them however you like. You can place them side by side (which makes more sense than my idea of making a pinwheel!).
Roll out the puff pastry to fit the pan.
Place the pastry over the pan and tuck the edges inside the pan.
Bake in a 375F oven for 25-30 minutes until the pastry is puffed and golden.
Let rest in the pan 10 minutes, then invert the tart onto a plate and serve!
Garnish w/ some fresh thyme leaves..........you could also add some feta or goat cheese to the top if you like.