If you’ve never tried Tarte Tatin you don’t know what you’re missing. Caramelised apples and crisp puff pastry, which you bake with the pastry on top, then turn over to serve. It’s a classic French dessert and one of my favourites.
This savoury version made with carrots is testament to the fact that good food – dare I say gourmet food – doesn’t need to be expensive. Serve with a mixed salad for a delicious mid-week dinner. The whipped feta (or goat’s cheese) is optional but adds a sophisticated touch. If preferred just garnish the tart with crumbled feta or goat’s cheese.
1 sheet of ready rolled pastry, thawed
4 Tbs butter
2 Tbs brown sugar
8-10 sprigs fresh thyme
Salt and freshly ground black pepper, to taste
About 500g carrots, peeled and halved lengthwise
Whipped feta or goat cheese:
125g soft feta cheese or soft goat’s cheese
¼ cup thick Greek yoghurt
To serve:
2-3 Tbs skinned hazelnuts, lightly toasted and roughly chopped
A few sprigs fresh thyme
1 Tbs chilli oil (optional)
Choose a 20-25cm frying pan which has a handle that can go in the oven, or a removable handle. Preferably one which is non-stick. Preheat oven to 200°C.
Heat butter and sugar in the pan and stir till sugar has dissolved. Arrange the carrots all over the base of the pan, cut sides down, to cover it completely in a single layer, like a jigsaw puzzle. Alternate wide ends with thin ends so they fit better. Pull thyme leaves off and sprinkle over the carrots then season with salt and pepper. Cook over moderate heat until the carrots are browned underneath and not quite cooked, but starting to soften. If the pan has a lid (or you can find one that fits) you can speed up this cooking process by covering the pan. If the carrots seem to be getting too brown before they’re cooked, add a dash of water and continue cooking until it has evaporated.
Cover the carrots with the pastry, tucking in any excess around the edges if it’s a square piece of pastry, rather than cutting it off. Bake for 25-30 minutes or until pastry is golden brown. Remove from the oven, stand for 5-10 minutes then invert onto a serving plate.
While the tart is cooking make the whipped feta or goat cheese by whizzing it in a food processor with the yoghurt until smooth, stopping halfway to scrape down the sides. Toast and chop the hazelnuts.
Serve the tart with the whipped feta, thyme sprigs, toasted nuts and a drizzle of chilli oil.
Serves 4
Variations: use pine nuts or cashews instead of hazelnuts.
