Carrot tarte tatin
In this meat-free marvel, beautifully sweet carrots are balanced by a punchy garlic and herb dressing. Serve the tart warm or later at room temperature.
- Prepare30 mins
- Cook1 hr 5 mins
- Total time1 hr 35 mins
- Plain flour, for rolling
- 500g puff pastry block
- 2 tsp rose harissa paste
- 650g Waitrose Duchy Organic British Carrots, peeled
- 30g blanched hazelnuts, halved
- 1 tsp caraway seeds
- 1 tsp nigella seeds
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 35g unsalted butter
- ½ x 25g pack coriander, leaves and stalks finely chopped
- 1 clove/s garlic, crushed
- ½ unwaxed lemon, zest plus 1 tbsp juice
- 2 tbsp extra virgin olive oil
Preheat the oven to 220°C, gas mark 7. On a lightly floured surface, roll out the puff pastry to the thickness of a £1 coin and trim to a 28cm circle. Lift the pastry onto a baking tray lined with baking parchment and spread with the harissa paste, leaving a 3cm border. Chill until needed.
Cut the carrots in half lengthways (or quarter them if thick). Put in a large roasting tin with the hazelnuts, seeds and olive oil. Season and toss to combine. Arrange in a single layer, cover with foil and roast for 25-30 minutes, or until the carrots are cooked but still have some bite.
Put a 23-25cm heavy-based ovenproof frying pan over a medium heat and add the maple syrup and butter. Swirl the pan until the butter has melted then tip in the roasted carrots. Turn to coat in the butter, then arrange them so they fit snugly in the pan. Remove from the heat and drape the pastry over the carrots, harissa-side down, tucking in the edges around the filling. Transfer to the oven and cook for 25-30 minutes until golden and crisp.
Leave to stand for 2 minutes before carefully turning out onto a serving board or platter. Meanwhile, combine the ingredients for the dressing and season, then spoon over the tart to serve.
Typical values per serving when made using specific products in recipe