A delicious and easy savoury carrot tart tartin. Crisp pastry topped with sweet carrots make for a stylish vegetarian starter or main.
Preparation time: 10 minutes
Cooking time: 1.5 hours
- 500g Chantenay carrots
- 1 tbsp olive oil
- 2 banana shallots, sliced
- 25g butter
- 3 tbsp light brown sugar
- 100g brie, sliced
- 500g pack puff pastry
- Rocket leaves, to serve
What to do:
Heat oven to 200C.
Wash the carrots and halve or quarter them, to create pieces of roughly the same size.
Heat the oil in a 23cm ovenproof frying pan and cook the shallots gently until softened and lightly caramelised. Transfer to a bowl and set aside.
Heat the butter and sugar in the frying pan, add the carrots and 50ml water and cook very gently for 30 mins until the water has reduced and the carrots are golden and tender.
Pour most of the water away, spoon the shallots on top of the carrots and lay the slices of brie on top.
Roll out the pastry and trip into a round about 1.5cm bigger than the pan. Lay the pastry over the top of the pan, tucking in the edges. Bake in the oven for 30 mins until the pastry is golden and cooked through.
Remove from the oven and leave to stand for ten minutes. Invert the tart onto a serving plate and lift off the pan using a spatula. Serve warm with a little rocket scattered over.