Simple Carrot Tarte Tatin
|Puff Pastry||1 Sheet|
|Brown Sugar||2 Tablespoons|
|Butter||2 1/2 Tablespoons|
|Fresh Thyme||5 Sprigs|
|Goats Cheese||1-2 Tablespoons|
This tasty tart is an easy and clever way to use carrots. This tart is traditionally made with sliced apples but not today!
The bigger the carrots the better I could only find smaller ones, it still works just a little more work. You are making this upside down so all the ingredients go into the bottom of the pie tin and the pastry is the lid on the top until its cooked then you flip it over.
Fresh Thyme is best but if you can’t find it dried will work, it’s usually in the produce section in little plastic containers.
I made two of them as there are two pieces of Pastry in the package and it is so easy so why not.
- Pre Heat oven to 425 Degrees.
- Peel and slice the Carrots on a Diagonal, I used a handheld Mandoline.
- Using a 9 inch Pie Tin, sprinkle the Brown Sugar onto the bottom, then chop up the butter into tiny cubes and randomly place over the sugar.
- Add two of the Thyme Sprigs whole and then strip the tiny leaves of one of the other sprigs and sprinkle the leaves over the Butter & Sugar.
- Lay the Carrots, slightly overlapping around the tin on top of the Butter & Sugar starting at the outside edge first and working into the center.
- Add a little flour to your countertop and unfold the Puff Pastry, roll it out so you can’t see the seams.
- Measure the Pastry by placing the Pie tin on top and with a knife cut around the outside edge of the tin cut a circle and place it on top of the Carrots and tuck in the outside edge (just push down the edges with your fingers). You are making it upside down.
- Place in the oven and bake for 15- 20 Minutes, until golden brown.
- Take out of the oven and let cool for about 5 minutes.
- Invert a flat plate on top of the Pastry or the edge of the pie tin and flip it over so the Pastry is on the bottom.
- Sprinkle with Goats Cheese and the remaining Thyme Leaves and serve.