Mains · Finnish
Carrot tarte tatin
Bake a delicious tarte tatin, now spectacularly made with carrots! Flaky puff pastry, salty feta, and sweet carrots are a mouthwatering combination.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Thaw the puff pastry according to the package instructions.
- 2
Peel the carrots and cut them lengthwise in half and then in half again, to get carrot sticks about one centimeter thick. Thin carrots can just be halved, and very thick ones can be cut in half again.
- 3
Finely chop the peeled onion and garlic cloves. Sauté them in oil (1 tbsp) in an ovenproof skillet until soft. Transfer to a bowl. Set aside a small dollop of feta (about 1 tbsp) for garnish, crumble the rest into the bowl on top of the onions, and mix.
- 4
Add oil (2 tbsp) to the skillet. Fry the carrots in the hot skillet for about 5 minutes. Add the honey and vinegar and fry for another 5 minutes, until the carrots get some color. Season with the chopped herbs, salt, and pepper. Remove the skillet from the heat to cool. If you like, you can arrange the carrots in rows or another pattern. Spread the feta-onion mixture on top.
- 5
Roll out the puff pastry on a floured sheet of baking paper into a roundish sheet about 30 cm wide. Lift the pastry sheet on top of the skillet. Tuck the edges of the pastry down inside the rim of the skillet, around the filling.
- 6
Bake the tart in a 200-degree oven for about 40 minutes, until the pastry is cooked through and the surface has golden color.
- 7
Invert the tart onto a serving platter. Garnish with the reserved crumbled feta and fresh herbs.