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Caramelized Carrot and Goat Cheese Tarte Tatin

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  • Author: Eva


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.


  • 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


  1. Preheat the oven to 200 C / 390 F
  2. Place the halved carrots in a mould (traditionally a round one)
  3. Melt the butter in a pan, on low heat
  4. Add the honey and the salt, leave to boil for two minutes
  5. Pour over the carrots
  6. Crumble the goat cheese over the carrots and sprinkle with thyme
  7. Take the pastry and place in on top, it must fully cover the carrots
  8. Tuck it in, like a blanket, if you have to much excess pastry, cut it off with a knife
  9. Using a fork, punch a few holes in the pastry (to let the hot steam escape) and bake for 30 minutes
  10. Take out of the oven, let cool off a bit and gently turn the mould over to release the pie
  11. Garnish with fresh thyme and some extra goat cheese
  • Category: Side
  • Cuisine: French
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