Carrot Tarte Tatin
This delicious savoury re-imagining of the the traditional sweet French apple tarte tatin (or upside-down tart) makes the humble carrot the star of the show!
It’s an utterly decedent chin-wiping pleasure, filled with creamy marscapone, parmesan and sour cream. The perfect easy lunch to enjoy with friends, just make sure you have plenty of napkins!
Serves 6 - Makes a 20cm x 30cm tart
For the Pastry:
175g plain flour
150g diced chilled butter
100g sour cream (or greek yoghurt)
For the filling:
800g carrots
1-2 leeks
1 tbsp olive oil
2 tsp cumin seeds
Good pinch of salt
150g mascarpone
70g grated parmesan
2 cloves minced garlic
Big grind of black pepper
Begin by making the pastry. By hand, or using a food processor, breadcrumb the flour and butter together. (You don't want your breadcrumbs to be too fine, little lumps of butter are fine.)
Mix in the sour cream until combined, and chill the mixture in the fridge for 30 minutes.
Preheat the oven to 200*C.
Cut the carrots into 2cm thick rounds. Place into a 20cm by 30cm roasting tin. Pour over the oil, then add cumin seeds and salt and massage into the carrots.
Roast in the oven for twenty minutes. Wash and slice your leek into 2cm rounds.
To make the cheesy filling, beat the mascarpone until it's softened.
Beat the garlic and parmesan into the mascarpone, and season with salt and pepper to taste.
Take the pastry out of the fridge and roll out to a pound coin thickness, and cut to the size of an A4 sheet.
Spread the mascapone filling over the pastry leaving a 3cm edge.
Take the carrots, stir and turn down the oven to 160*C. Arrange the rounds of leek in amongst the carrot pieces in the baking tray.
Carefully lift the pastry and put it over the roast carrots and leeks filling side down. Press the edges down.
Put the roasting tin back in the oven for 40 minutes.
When the tatin is ready, take it out of the oven and leave it on the side for a couple of minutes.
Next place a tray bigger than the roasting tin on top of it, and carefully turn upside down, releasing the tart onto the serving tray.
Drizzle with salsa verde or pesto, and serve with roast potatoes and a crisp green salad.