Preheat the oven to 190C/gas 5. Place the carrots in a baking tray with a little olive oil, plus the honey, thyme, salt and pepper. Toss everything and arrange the carrots in a single layer. Bake for 20–25 minutes or until the carrots are just tender. Heat a little oil in a large frying pan over a low heat. Add the onions with a good pinch of salt and cook very slowly, stirring occasionally, for 20–25 minutes or until they become soft and golden. Turn off the heat and mix in the mustard and vinegar. Brush some honey into a 23–26cm tart tin and arrange the carrots in a single layer with the cut side down. Add the onion mixture on top and flatten it out with a spoon. Roll out the puff pastry and use the tip of a sharp knife to cut a circle 2cm wider than the tin. Place the pastry on top of the onion mixture, tucking the edges inside. Using the tip of a knife or fork, poke a few holes into the pastry. Bake for 20–35 minutes or until golden brown and crispy. Remove from the oven and leave to cool for a few minutes before carefully inverting the carrot tarte tartin onto a serving plate. Crumble over the cheese, and garnish with a few thyme leaves before serving.

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Baking

Carrot tarte tatin

Q: You will need

Carrots 8-10, trimmed and halved lengthwise Olive oil Honey 2 tbsp, plus extra for brushing Thyme 4 sprigs, leaves stripped from stalks Salt and pepper to season Red or white onions 8, peeled and sliced Wholegrain mustard 2 tbsp Vinegar 1 tbsp Puff pastry 1 pack Goat’s cheese 75g

Switch the usual apples for carrots in this savoury version of the classic upside-down tart

This carrot tarte tatin from the Riverford Field Kitchen team is packed with texture and traditional French flavours

riverford.co.uk

Serves 8

Oven temp 190

You will need

Carrots 8-10, trimmed and halved lengthwise
Olive oil
Honey 2 tbsp, plus extra for brushing
Thyme 4 sprigs, leaves stripped from stalks
Salt and pepper to season
Red or white onions 8, peeled and sliced
Wholegrain mustard 2 tbsp
Vinegar 1 tbsp
Puff pastry 1 pack
Goat’s cheese 75g

Method

Preheat the oven to 190C/gas 5. Place the carrots in a baking tray with a little olive oil, plus the honey, thyme, salt and pepper. Toss everything and arrange the carrots in a single layer. Bake for 20–25 minutes or until the carrots are just tender.
Heat a little oil in a large frying pan over a low heat. Add the onions with a good pinch of salt and cook very slowly, stirring occasionally, for 20–25 minutes or until they become soft and golden. Turn off the heat and mix in the mustard and vinegar.
Brush some honey into a 23–26cm tart tin and arrange the carrots in a single layer with the cut side down. Add the onion mixture on top and flatten it out with a spoon.
Roll out the puff pastry and use the tip of a sharp knife to cut a circle 2cm wider than the tin. Place the pastry on top of the onion mixture, tucking the edges inside. Using the tip of a knife or fork, poke a few holes into the pastry. Bake for 20–35 minutes or until golden brown and crispy.
Remove from the oven and leave to cool for a few minutes before carefully inverting the carrot tarte tartin onto a serving plate. Crumble over the cheese, and garnish with a few thyme leaves before serving.

You will need

Method

Preheat the oven to 190C/gas 5. Place the carrots in a baking tray with a little olive oil, plus the honey, thyme, salt and pepper. Toss everything and arrange the carrots in a single layer. Bake for 20–25 minutes or until the carrots are just tender.
Heat a little oil in a large frying pan over a low heat. Add the onions with a good pinch of salt and cook very slowly, stirring occasionally, for 20–25 minutes or until they become soft and golden. Turn off the heat and mix in the mustard and vinegar.
Brush some honey into a 23–26cm tart tin and arrange the carrots in a single layer with the cut side down. Add the onion mixture on top and flatten it out with a spoon.
Roll out the puff pastry and use the tip of a sharp knife to cut a circle 2cm wider than the tin. Place the pastry on top of the onion mixture, tucking the edges inside. Using the tip of a knife or fork, poke a few holes into the pastry. Bake for 20–35 minutes or until golden brown and crispy.
Remove from the oven and leave to cool for a few minutes before carefully inverting the carrot tarte tartin onto a serving plate. Crumble over the cheese, and garnish with a few thyme leaves before serving.

carrots