Description
Caramelized carrots with goat cheese and thyme are tucked into a skillet beneath a layer of pastry dough and baked to create a beautiful upside down tart.
Ingredients
- Carrots, 6, scraped and cut in half, lengthwise (you want to keep the full length of the carrots)
- Butter, 50 gr (1/4 cup)
- Honey, 1 tsp
- Salt, pinch
- Goat cheese, 30 gr (1/8 cup) + a bit extra to garnish
- Fresh thyme leaves, 1 tsp + extra to garnish
- Puff pastry, 1 roll of ready to use pastry
Instructions
- Preheat the oven to 200 C / 390 F
- Place the halved carrots in a mould (traditionally a round one)
- Melt the butter in a pan, on low heat
- Add the honey and the salt, leave to boil for two minutes
- Pour over the carrots
- Crumble the goat cheese over the carrots and sprinkle with thyme
- Take the pastry and place in on top, it must fully cover the carrots
- Tuck it in, like a blanket, if you have to much excess pastry, cut it off with a knife
- Using a fork, punch a few holes in the pastry (to let the hot steam escape) and bake for 30 minutes
- Take out of the oven, let cool off a bit and gently turn the mould over to release the pie
- Garnish with fresh thyme and some extra goat cheese
- Category: Side
- Cuisine: French