Carnival Carrot Tart Tatin

Carnival Carrots | Photo: Kelly Hunt Carnival Carrots. Are these not the most fun carrots you have ever seen? I just love them. It is now guaranteed that these carrots will be on my grow list every year, I just can”t get enough of them. Last year I did see purple carrots for sale at Covent Garden Market – so, if you did not grow your own this year, no worries- keep your eyes peeled for them and I am sure you will nab some. I wanted to make a dish to showcase these spectacular beauties and I remembered seeing a recipe for Carrot Tart Tartin in The Organic Seasonal Cookbook, so with a little adjusting here it is. Try it! Carrot Tart Tartine Adapted from The Organic Seasonal Cookbook: Cooking for a Greener World by Liz Franklin one pound carnival carrots, or your favourite kind (about 8 -10 medium sized carrots) quarter cup of butter 4 tablespoons of local honey About 3 teaspoons of dried thyme (use a small bunch of fresh, if you can find it) Puff Pastry – most packs come in 450 grams, I used the whole pack Flour for dusting salt and pepper Preheat oven to 450 Peel and chop carrots into one inch chunks. Boil the carrots in a pot, just until tender (about 15 minutes). Drain, then toss carrots with honey, butter and thyme and add salt and pepper to your taste. Take this mixture and spoon it into a an 8 inch baking pan, or tart tatin pan (I used a cake pan with deep sides). The puff pasty that comes later on in recipe will rise while baking,so you need your pan to be at least 1 and 1/2 inches deep. Place carrot mixture in oven for 15-20 minutes,until you see the carrots caramelize. While that is happening, dust your work surface and roll out the puff pastry until it is in a rough circle shape. The circle should be able to fit over the cake pan with an extra inch or so. Take the carrots out of oven, lay the pastry over top of them and tuck the edges in so that it will form a type of crust when you flip it out later. Bake in oven for 20 minutes or until the pastry is puffed and golden. Remove from oven, carefully flip the tart out onto a plate to release and serve immediately. Enjoy!  Read More