Carrot Tarte Tatin
Carrot Tarte Tatin
Ingredients
- 3 bunches carrots, medium, or about 15 carrots total
- 1/2 bunch thyme
- 3 tablespoons honey
- 1 1/2 tablespoons apple cider vinegar
- 3 tablespoons butter
- 1 sheet butter puff pastry
- 2 tablespoons olive oil
- as needed black pepper, freshly cracked, to taste
- as needed sea salt, fine, to taste
- as needed flaky salt, or Fleur de sel, to finish
Optional Accompaniments
- as needed confit duck legs
- as needed meat based sauce, or gravy of your choice
- as needed feta cheese
- as needed toasted almonds
Instructions
- 1
Preheat your oven to 500°F (for electric ovens) or 450°F (for convection ovens). Place a large sheet pan in the oven for 5 minutes once preheated to ensure it's hot.
⏱️ 10 min•🌡️ 500
- 2
Peel the carrots and cut them in half lengthwise. Carefully remove the preheated sheet pan from the oven. Drizzle the hot sheet pan with 1 tablespoon of olive oil. Arrange the carrots cut-side down on the pan and drizzle them with the remaining 1 tablespoon of olive oil. Season generously with fine sea salt. Return the pan to the oven and roast for 10 minutes. Flip the carrots and roast for another 5 to 10 minutes, until nicely blistered and roasted but not fully cooked. Lower the oven temperature to 425°F.
⏱️ 20 min•🌡️ 425
- 3
While the carrots are roasting, prepare the caramel glaze. In a 9-inch cast iron skillet or another heavy-bottomed pan, drizzle the honey and apple cider vinegar evenly around the bottom. Place the pan over medium heat and allow the honey to caramelize. Do not stir; instead, gently tilt the pan if needed to ensure even caramelization. Once the honey turns a light brown color and has a syrupy consistency (most moisture will have evaporated), reduce the heat to low. Add the 3 tablespoons of butter to the pan and stir constantly for 90 seconds to 2 minutes, aiming to keep the glaze emulsified. If the glaze begins to split, add 1/2 teaspoon of cold water and continue stirring to bring it back together.
⏱️ 10 min
- 4
Once the carrots are roasted and the glaze is prepared in the cast iron skillet, carefully arrange the roasted carrots in neat rows over the glaze in the pan. You can intersperse a few sprigs of fresh thyme among the carrots.
⏱️ 5 min
- 5
Season the arranged carrots with freshly cracked black pepper.
⏱️ 1 min
- 6
Unroll one sheet of butter puff pastry. Carefully place it over the arranged carrots in the cast iron pan, tucking the edges down around the carrots and into the pan to form a seal.
⏱️ 2 min
- 7
Prick the surface of the puff pastry multiple times with a fork to allow steam to escape.
⏱️ 1 min
- 8
Place the cast iron pan with the carrots and puff pastry into the preheated oven (now at 425°F).
⏱️ 1 min•🌡️ 425
- 9
Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The exact baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 425
- 10
Once baked, carefully remove the tarte from the oven. Immediately place a large serving plate over the cast iron pan. Using oven mitts or a thick towel, quickly and confidently flip the pan over to invert the tarte onto the plate. Be cautious of hot caramel.
⏱️ 2 min
- 11
Slice the Carrot Tarte Tatin into wedges.
⏱️ 1 min
- 12
Serve warm, optionally garnished with fresh thyme leaves and a sprinkle of flaky salt or Fleur de sel.
⏱️ 1 min - 13
For a non-vegetarian option, serve a slice alongside a confit duck leg (seared until crispy) and a meat-based sauce or gravy of your choice.
- 14
For a vegetarian option, consider serving with crumbled feta cheese and toasted almonds.
Kitchen Tools
Nutrition Facts (per serving)
Carrot Tarte Tatin
- 3 bunches carrots, medium, or about 15 carrots total
- 1/2 bunch thyme
- 3 tablespoons honey
- 1 1/2 tablespoons apple cider vinegar
- 3 tablespoons butter
- 1 sheet butter puff pastry
- 2 tablespoons olive oil
- as needed black pepper, freshly cracked, to taste
- as needed sea salt, fine, to taste
- as needed flaky salt, or Fleur de sel, to finish
Optional Accompaniments
- as needed confit duck legs
- as needed meat based sauce, or gravy of your choice
- as needed feta cheese
- as needed toasted almonds
Instructions
- 1
Preheat your oven to 500°F (for electric ovens) or 450°F (for convection ovens). Place a large sheet pan in the oven for 5 minutes once preheated to ensure it's hot.
⏱️ 10 min•🌡️ 500 - 2
Peel the carrots and cut them in half lengthwise. Carefully remove the preheated sheet pan from the oven. Drizzle the hot sheet pan with 1 tablespoon of olive oil. Arrange the carrots cut-side down on the pan and drizzle them with the remaining 1 tablespoon of olive oil. Season generously with fine sea salt. Return the pan to the oven and roast for 10 minutes. Flip the carrots and roast for another 5 to 10 minutes, until nicely blistered and roasted but not fully cooked. Lower the oven temperature to 425°F.
⏱️ 20 min•🌡️ 425 - 3
While the carrots are roasting, prepare the caramel glaze. In a 9-inch cast iron skillet or another heavy-bottomed pan, drizzle the honey and apple cider vinegar evenly around the bottom. Place the pan over medium heat and allow the honey to caramelize. Do not stir; instead, gently tilt the pan if needed to ensure even caramelization. Once the honey turns a light brown color and has a syrupy consistency (most moisture will have evaporated), reduce the heat to low. Add the 3 tablespoons of butter to the pan and stir constantly for 90 seconds to 2 minutes, aiming to keep the glaze emulsified. If the glaze begins to split, add 1/2 teaspoon of cold water and continue stirring to bring it back together.
⏱️ 10 min - 4
Once the carrots are roasted and the glaze is prepared in the cast iron skillet, carefully arrange the roasted carrots in neat rows over the glaze in the pan. You can intersperse a few sprigs of fresh thyme among the carrots.
⏱️ 5 min - 5
Season the arranged carrots with freshly cracked black pepper.
⏱️ 1 min - 6
Unroll one sheet of butter puff pastry. Carefully place it over the arranged carrots in the cast iron pan, tucking the edges down around the carrots and into the pan to form a seal.
⏱️ 2 min - 7
Prick the surface of the puff pastry multiple times with a fork to allow steam to escape.
⏱️ 1 min - 8
Place the cast iron pan with the carrots and puff pastry into the preheated oven (now at 425°F).
⏱️ 1 min•🌡️ 425 - 9
Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up. The exact baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 425 - 10
Once baked, carefully remove the tarte from the oven. Immediately place a large serving plate over the cast iron pan. Using oven mitts or a thick towel, quickly and confidently flip the pan over to invert the tarte onto the plate. Be cautious of hot caramel.
⏱️ 2 min - 11
Slice the Carrot Tarte Tatin into wedges.
⏱️ 1 min - 12
Serve warm, optionally garnished with fresh thyme leaves and a sprinkle of flaky salt or Fleur de sel.
⏱️ 1 min - 13
For a non-vegetarian option, serve a slice alongside a confit duck leg (seared until crispy) and a meat-based sauce or gravy of your choice.
- 14
For a vegetarian option, consider serving with crumbled feta cheese and toasted almonds.