Hot honey carrot tart tatin with goat's cheese
Serves 6
Easy
Prep:
Cook:
plus cooling
Make this impressive veggie centrepiece. Sweet, caramelised carrots are glazed with hot honey, then topped with tangy goat's cheese for the perfect balance
Skip to ingredients
- 500g small, slim carrotstops removed, halved if large
- 50g butter
- 3 tbsp honeyplus a drizzle to serve
- ½-1 tsp chilli flakesto taste
- ½ tsp pul biber(optional)
- 1 tbsp apple cider vinegar
- 5 thyme sprigsleaves picked, plus extra to serve
- 320g sheet ready-rolled, all-butter puff pastry
- 100g soft goat's cheesecrumbled
- 50g shelled pistachiosroughly chopped
Nutrition: Per serving
- kcal427
- fat28g
- saturates17g
- carbs33g
- sugars12g
- fibre4g
- protein9g
- salt0.83g
Method
step 1
Cook the carrots in a large pan of boiling salted water for 8 mins until just starting to soften, but still holding their shape. Drain well.
step 2
Warm the butter, honey, chilli flakes, pul biber (if using), vinegar and thyme in an ovenproof frying pan (about 26cm wide) over a medium heat until the butter has melted. Add the carrots, season well and turn to coat in the hot honey butter. Arrange in an even layer, then leave to cool slightly. Or, cool fully, cover and chill for up to 24 hrs until you’re ready to bake.
step 3
Heat the oven to 200C/180C fan/gas 6. Cut a large circle out of the pastry using a plate slightly larger than the frying pan as a guide. Lay the pastry circle over the carrots in the pan, tucking the edges down around them using a spoon. Bake for 30 mins until the pastry is risen, crisp and deep golden. Leave to stand for 5 mins.
step 4
Carefully place a serving plate or board over the pan, then quickly and confidently invert the tart. Lift away the pan, then scatter over the goat’s cheese, pistachios, extra thyme leaves and a pinch of pul biber. Serve warm, drizzled with any sticky juices left in the pan or extra honey.
