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Carrot & Chestnut Tarte Tatin
A savoury spin on the classic French apple pudding, this upside-down tart flips tender carrots, red onions and chestnuts in a sticky orange, cumin and thyme scented caramel. Sliced and served with a handful of peppery salad leaves on the side.
Ingredients
- 500g carrots
- 2 red onions
- 4 garlic cloves
- A handful of thyme leaves
- 1 orange
- 200g cooked chestnuts
- 50g butter
- 30g demerara sugar
- 2 tsp cumin seeds
- 300g shortcrust all butter pastry
Prep: 15 mins | Cook: 45 mins
Method
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and trim the carrots, then slice them lenghways into ½cm thick strips. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the thyme leaves off their woody sprigs. Finely grate the orange zest. Roughly chop the chestnuts.
2. Pour 1 tbsp oil into a 24cm ovenproof frying pan. Add the onions and garlic with a good pinch of salt and pepper. Cook on a medium heat for 8 mins, stirring occasionally, till starting to soften.
3. Tumble the carrots and chopped chestnuts into the pan, along with the thyme leaves and orange zest. Add the butter, sugar and cumin seeds. Stir to mix. Squeeze in the juice from half of the orange and pour in 200ml hot water from the kettle. Stir well to combine.
4. Increase the heat under the pan to medium-high and bring the liquid to a bubble. Cook the veg for 15 mins, till the carrots are tender, slightly caramelised and the liquid has reduced and become sticky and thick. Turn the veg over every now and then.
5. While the veg cook, roll the pastry out into a large circle – about 1-2cm bigger than your pan. When the veg in the pan have cooked, lay the pastry over the carrots and onions and tuck the edges in around the veg to make a crust (this will be the bottom of your tarte). Slide the pan into the oven and bake for 20-25 mins till the pastry is golden and firm.
6. When the pastry is golden brown and crisp, 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 is bigger than the pan, and carefully flip the tarte out. Serve in slices straight away, with your choice of sides.
7. Love Your Leftovers
The cooked tarte tatin will keep for up toa day in the fridge and is best eaten cold the next day, with a freshly dressed salad on the side.
The cooked tarte tatin will keep for up toa day in the fridge and is best eaten cold the next day, with a freshly dressed salad on the side.
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