Carrot Tarte Tatin
A savory version of the classic apple tatin, this carrot version with fennel and our Cancale blend is an easy, delicious appetizer. Impress your family and friends or make yourself something nice – you deserve it.
Ingredients
Nonstick cooking spray
- 1 pound of carrots, peeled, trimmed, and split lengthwise
- ½ cup shaved fennel
-
1 tsp Cancale blend
-
½ tsp ground black pepper
- ½ cup silan
- 1 sheet puff pastry, defrosted and rolled to ¼” thick
- -
- 2 Tbsp labne
- 2 Tbsp lemon juice
-
1 tsp Cancale blend to finish
- 2 Tbsp roughly chopped parsley
Directions
- Preheat the oven to 350°F.
- Prepare a baking tray sprayed with nonstick cooking spray.
- Arrange the carrots, cut side down, onto the tray and arrange the shaved fennel on top in an even layer.
- Sprinkle with a teaspoon of Cancale and the black pepper and drizzle on the silan.
- Lay the dough on top and cover with a rectangle of parchment paper that is the same size as the dough and place another baking tray (ideally the same size and type as the one on the bottom) on top.
- Bake for 1 hour or until carrots are tender and pastry is golden brown and cooked through, rotating the tray halfway through baking.
- When cooked, remove the trays from the oven and invert the trays so that the dough and carrots are right side up again.
- Leave to cool for 15 minutes and finish with a drizzle of labne and lemon juice mixed together as a sauce.
- Finish with a sprinkle of Cancale and parsley and enjoy warm or room temperature.
