Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Caramelised Carrot & Goat's Cheese Tarte Tatin
This showstopping vegetarian centrepiece will wow your guests. And it's easier to make than it looks. Layered with soft, tangy goat's cheese, balsamic caramelised red onions and tender carrots, this savoury riff on a French classic is delicious served warm or cold.
Ingredients
- 2 red onions
- 500g carrots
- 2 garlic cloves
- 1 chilli
- A handful of thyme
- 2 tbsp balsamic vinegar
- 2 tsp cumin seeds
- 300g all butter shortcrust pastry
- 100g soft goat's cheese
Prep: 35-40 mins | Cook: 1 hr 15 mins
Method
1. Peel and thinly slice the onions. Place a 28cm-wide, ovenproof frying pan on a low heat and add 1 tbsp olive oil. Add the onions. Season with salt and pepper. Gently cook on a very low heat for 15 mins, stirring occasionally, till very soft.
2. Meanwhile, peel and trim the carrots, then slice them in half lengthways. Peel and finely chop the garlic. Halve the chilli and finely chop it, scooping out the seeds and white pith for less heat if you prefer. Pick the thyme leaves off the woody sprigs. Set half the thyme aside for later.
3. Add the balsamic vinegar to the onions in the pan. Fry for a further 8 mins, stirring often, till rich and caramelised. Scoop out of the pan and set aside in a bowl. Wipe the pan clean. Half-fill and boil your kettle.
4. Pop the pan back on a low heat. Add 2 tbsp olive oil. Add the carrots, garlic, chilli, the remaining thyme leaves and the cumin seeds. Season with a pinch of salt and pepper, and a large pinch of sugar. Stir well to mix, then make sure the carrots are spread out in an even layer in the pan.
5. Pour 250ml hot water from the kettle into the pan and cook for 20-25 mins till the carrots are tender, slightly caramelised and all the liquid has evaporated. Turn them over every now and then.
6. Preheat your oven to 200°C/Fan 180°C/Gas 6. Dust your work surface with a little flour. Remove the pastry from the fridge and roll it out into a 30cm-wide circle. Spread the soft goat’s cheese over the middle of the pastry, leaving a 3cm-wide edge.
7. Remove the pan from the heat. Scoop out the carrots. Wipe the pan clean. Add 1 tbsp olive oil to the pan and turn it to make sure the base is evenly coated.
8. Return the carrots to the pan, placing them flat side down and making sure they form a single layer. Spoon over the balsamic onions. Lay the pastry over them, goat’s cheese side down. Tuck the edges in around the veg to make a crust (this will be the bottom of your tarte tatin).
9. Brush the pastry with milk, if liked. Poke a couple of small holes in the pastry to let out steam. Bake for 30 mins till golden and firm.
10. Remove the tarte tatin from the oven and leave to rest for 5 mins. Place a plate on top of the pastry, making sure it’s bigger than the pan, and carefully flip the tarte over so it slides onto the plate. Scatter over the remaining thyme leaves. Serve straight away.
11. Get ahead
You can cook the balsamic onions and the carrots up to 1 day before you want to bake the tarts. Follow the recipe up until the end of step 5, then transfer them to separate tubs, seal and store in the fridge. Take them out of the fridge 30 mins before you wnat to bake the tarte.
You can cook the balsamic onions and the carrots up to 1 day before you want to bake the tarts. Follow the recipe up until the end of step 5, then transfer them to separate tubs, seal and store in the fridge. Take them out of the fridge 30 mins before you wnat to bake the tarte.
12. Love your leftovers
The tarte tatin will keep in the fridge for up to 3 days. It's delicious served cold.
The tarte tatin will keep in the fridge for up to 3 days. It's delicious served cold.
You'll need to log in to leave a rating & comment