Carrot tarte tatin

Preparing the caramelized vegetables

1. Peel and halve (lengthwise) each carrot using a mandolin.
2. In a salad bowl, combine the carrot strips and La Perruche Cassonade.
3. Preheat the oven to 180°C.
4. Heat a frying pan with a drizzle of olive oil, and place the carrots in strips on their flat sides, making sure they don’t overlap. Cook over medium-high heat until the flat side is well caramelized. Then deglaze with the cider vinegar and cook over low heat until the carrots are tender.
5. Place the carrots flat-side down in a pie dish. Top with crumbled feta.
6. Unroll the puff pastry, spread the mustard over it and top with the carrots. Fold the edges of the pastry over.

Baking the tarte tatin

1. Bake at 180°C for 25 to 30 minutes, or until puff pastry is golden brown.
2. Remove the dish from the oven and run a knife around the edges to loosen the tart. Place a plate on the dish (with the inside of the plate facing the tart), then turn over so that the tart is unmolded directly onto the plate.
3. You can add more feta cheese to the tarte tatin and season with salt, pepper and sprigs of rosemary.

Your homemade tarte tatin is ready to eat

1. The recipe is finished! Serve your carrot tarte tatin warm or at room temperature to fully appreciate its flavors. Serve with a green salad dressed with a light vinaigrette to balance the flavors. For an elegant presentation, sprinkle a few fresh thyme leaves over the top before serving.
2. Feel free to vary the cheeses in the recipe to suit your preferences: goat’s cheese or blue cheese also go well with caramelized carrots. Enjoy your meal!

See also our recipe for tarte tatin with shallots.