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Upside down carrot tart recipe
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9 ratings
Try something different with your veg and make this showstopping upside down carrot tart recipe. A savoury twist on a classic French tarte tatin, this surprisingly easy tart combines caramelised carrots, buttery puff pastry and crumbled cheese for an impressive vegetarian dinner. See method
Ingredients
- 1 onion, sliced
- 30g unsalted butter
- ½ lemon, juiced
- 4 sprigs thyme, leaves removed & chopped, plus extra sprigs to garnish
- 1 tbsp sugar
- 600g carrots, peeled & cut into 2cm chunks
- 375g ready-rolled light puff pastry sheet
- 40g Greek-style salad cheese, crumbled
For the salad dressing
- 1 tbsp olive oil
- ½ lemon, juiced
- ½ tsp Dijon mustard
- 90g bag mixed leaves
Each serving contains
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Energy
2220kj
531kcal
27%
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Fat
32g
46%
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Saturates
17g
84%
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Sugars
19g
21%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 52.8g
Protein 8.2g
Fibre 8.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a small saucepan over a low heat and add the sliced onions. Stir regularly and cook for 10 mins until soft and golden brown.
- Meanwhile, melt the remaining butter with the sugar and chopped thyme in a large frying pan. Stir until the sugar is fully dissolved. Add the carrots to the pan in a single layer and pour in 75ml water. Cook for 10-12 mins, turning once halfway. The carrots should be golden at the bottom and a very small amount of liquid should remain in the pan.
- Unroll the puff pastry and cut out a circle 2cm wider than a 22cm pie dish. Tip the cooked carrots into the pie dish and arrange in a single layer. Sprinkle over the caramelised onions.
- Carefully place the pastry on top, tucking the overhanging pastry down the inside sides of the pie dish. Bake for 30 mins until puffed and golden.
- Whilst the tart is cooking, whisk the dressing ingredients together. Toss with the mixed salad.
- Remove the carrot tart from the oven and leave to cool for 5 mins before turning out onto a serving plate. Sprinkle over the crumbled salad cheese, decorate with a few extra thyme leaves and serve immediately with the salad.
See more Vegetarian recipes