Upside down carrot tart recipe
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- Serves 4
- 10 mins to prepare and 50 mins to cook
- 531 calories / serving
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
- Energy
- 2220kJ 531.0kcal
- Fat
- 32g
- Saturates
- 17g
- Salt
- 1.1g
- Sugars
- 19g
of the Reference intake
Carbohydrate 52.8gProtein 8.2gFibre 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
