Tarte Tatin au Carrotte

La Cuisine de Géraldine was the base of this recipe.

I had one readymade French shortcrust pastry from my last short supermarket trip in France after the racetrack weekend.

The carrots I had to buy in a big pack. I needed only a few for my new veg stock paste. Now more carrots to use.

I have a induction hob Tarte Tatin pan (bought in France many years ago). Just the right size.

Recipe:

500 g carrots

1 round shortcrust pastry 26 cm

3 tbsp olive oil

30 g honey

3 garlic cloves

6 sprigs of thyme

1 tbsp butter

Lemon salt, mixed pepper, Piment d'Espelette

30 g Goat cheese cream cheese

Preheat the oven 180 C.

Peel the carrots and halve them. Heat up oil and honey and put the carrots in inside side down. Cook 8 to 10 min and turn after 5. Season with salt and pepper.

Add butter, garlic and thyme and cook 3 min more. Add Piment d'Espelette. Unroll the pastry and put it on top. Push the edges under and bake 25 to 30 min.

Get it out and loosen the rim. Put a plate on top and turn it out. Set some cheese on top.