Carrot Tarte Tatin

Ingredients

• 6–8 carrots, halved, or quartered if large, then sliced lengthwise
• 15g butter
• olive oil, for cooking and drizzling
• salt
• black pepper
• Herbes de Provence, or other dried herbs
• 50g Parmesan, grated
• 30ml balsamic vinegar
• 30ml honey
• 1 sheet puff pastry
• green salad or bean salad, for serving

Instructions

1. Preheat the oven to 200°C.
2. Line a pie dish or baking dish with parchment paper.
3. Heat the butter with a drizzle of olive oil in a pan. Add the carrots, season with salt, pepper and herbs, cover and cook for about 10 minutes until they soften and steam slightly.
4. Sprinkle the Parmesan over the bottom of the lined dish, then drizzle over the balsamic vinegar and honey. Arrange the cooked carrots on top so they mostly cover the dish.
5. Lay the puff pastry over the carrots, tuck the edges in slightly and prick the pastry a few times with a fork.
6. Bake the tart for about 30 minutes until the pastry is golden and crisp.
7. Leave the tart to cool for a few minutes, then flip it upside down onto a plate.
8. Serve the tart with a green salad or bean salad.