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  1. Home
  2. savoury pies and tarts

Carrot tart Tatin

Give your menu a makeover with this cracker dinner - by Barbara Northwood
  • 12 Apr 2019
Carrot tart Tatin
Prep: 20 Minutes - Cook: 50 Minutes - Easy - Serves 4
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Slicing the carrots on a slant gives the finished Tatin an interesting pattern. Serve as a main course for a dinner party, or cut into smaller slices as a starter.

Ingredients

500g/1lb 2oz carrots

1 tbsp olive oil

1 large onion, thinly sliced

100g/4oz semi-dried tomatoes, chopped

25g/1oz butter

3 tbsp light brown muscovado sugar

140g/5oz Reblochon cheese (or vegetarian alternative, such as ripe brie), sliced

500g pack puff pastry

salad leaves, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Peel the carrots and slice on the diagonal to the thickness of a £1 coin.

  2. Heat the oil in a 23cm ovenproof frying pan and cook the onion gently until softened and lightly golden. Transfer to a bowl, toss with the semi-dried tomatoes and set aside

  3. Heat the butter and sugar in the frying pan, add the carrots and 100ml water and cook very gently for 15 mins until the water has reduced and the carrots are golden and tender.

  4. Arrange the carrots in a single layer on the bottom of the frying pan. Spoon the onion and tomatoes on top and cover with a layer of cheese.

  5. Roll out the pastry about 1.5cm bigger than the pan, and trim. Lay the pastry over the top of the pan, tucking in around the carrots as you go. Bake in the oven for 30 mins until the pastry is golden and cooked through.

  6. Remove from the oven and leave to stand for a few mins. Invert the tart onto a serving plate and lift off the pan using a spatula. Serve warm with a crunchy seasonal salad.

  • vegetarian weeknight dinners
  • tart recipe
  • savoury pies and tarts
  • carrot recipe
  • easy healthy dinner
  • easy baking recipes
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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