Carrot Tart Tatin with Whipped Chèvre

I love carrots. I seem to always have them in my fridge and you will find me most Sunday evenings roasting a sheet pan of them for the week. It can get a bit dull after a while so in my quest to try and gussy up my carrots I turned to my pal puff pastry. It’s always nice in the freezer ready and waiting— you should in fact follow this advice. Keep some at hand. You’ll thank me. 

This guy— a fun riff on the classic French Apple Tart Tatin— comes together in a flash and everyone goes ooh and aaaah because let’s face it, the rainbow of carrots is impressive. The crunch of the puff pastry is mouth-watering. And the creaminess of the goat cheese is the perfect finish. It’s savory for sure, but the carrots and honey lend a touch of sweetness that’s just right. This one’s a keeper. So, you may just want to oooh and aaaah to yourself, alone in your kitchen, and then eat this all by yourself. No shame in that. 

Carrot-Tart-Tatin-1.jpg

Photo Credit: Dana Gallagher / Food Stylist: Frances Boswell


Serves 4

INGREDIENTS

8 carrots, multicolored, cut lengthwise
1 sheet puff pastry, thawed
2 sprigs thyme
2 tbsp honey
⅕ tbsp butter
1 tbsp sherry vinegar

Whipped Chèvre
8 oz goat cheese, room temp
3 tbsp whole milk
2 tbsp lemon zest
Salt & pepper

METHOD

Preheat oven to 350.

In a small saucepan melt butter and honey, salt, pepper, cumin and fennel until butter is browned. Take off heat and add vinegar.

Oil or spray cast iron skillet. Roast carrots in cast iron skillet cut side down with butter mixture for 10 minutes or until tender.

Roll pastry out on floured surface and cut to diameter of pan. Carefully place on top, tucking edges. Use a fork to pierce the top of the pastry.

Bake in oven for about 45 minutes until golden.

While tart is baking, make the whipped chèvre. In the bowl of a food processor, combine goat cheese, milk, zest, salt and pepper until smooth. Spoon into serving bowl and set aside. 

Remove from oven and let cool for 10 minutes. Carefully invert onto serving platter and serve immediately with whipped chèvre.

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Turkey Meatballs with Lemony Herb Dressing and Greek Yogurt

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Onion Panade with Fennel and Pancetta