Carrot Tarte Tatin
How can anyone resist something quite so pretty? With store-bought puff pastry, this dish is surprisingly simple for such a fun presentation! It comes out sweet and caramel-y with a lovely hidden layer of savory leeks, mustard, and vinegar. Serve alongside a bright salad and a savory entree, and you are all set for a delicious meal.
Carrot Tart Tatine
4 large carrots, sliced lengthwise into ¼-inch pieces
4 tablespoons extra-virgin olive oil, divided
Fine sea salt
Freshly ground black pepper
2 large leeks, white and light green parts only, halved, cleaned, and sliced into thin half-moons
2 garlic cloves, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3 tablespoons sugar
4 fresh thyme sprigs
All-purpose flour, for dusting
One 8-ounce sheet all-butter puff pastry
1. Preheat the oven to 400°F
2. Arrange the carrot slices in a single layer on a baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper and roast until the carrots are tender, 20 to 25 minutes.
3. While the carrots roast, heat the remaining 2 tablespoons of oil in a large skillet over medium heat; add the leeks and garlic. Cook, stirring, until the leeks are very tender, about 10 minutes. Add 1 tablespoon of the vinegar and use a wooden spoon to scrape up any brown bits on the bottom of the skillet. Remove the skillet from the heat, stir in the mustard, and set aside. Remove the roasted carrots from the oven and set aside until cool.
4. In a 9-inch round cake pan or cast-iron skillet over medium heat, add the sugar and 3 tablespoons of water. Cook without stirring until the caramel is deep golden brown, then add the remaining 1 tablespoon of vinegar and the thyme. Remove from the heat and carefully add the carrot slices in a single layer to the pan. Top evenly with the cooled leek mixture.
5. Lightly dust a work surface with flour and roll out the puff pastry about ⅛ inch thick. Place an upside-down plate on the pastry and use the tip of a sharp knife to cut out a 10-inch circle. Transfer the circle to the top of the leek mixture and tuck the edges of the pastry around the carrots. Cut three small slits into the pastry. Sprinkle with pepper and bake until the puff pastry is very browned and firm, 45 minutes to 1 hour.
6. Let the tarte cool for 5 minutes, then carefully turn out onto a round serving plate. Serve warm or at room temperature.
Adapted from À Table by Rebekah Peppler and written up by Cherry Bombe where you can also learn more about the book and read an interview with Rebekah Peppler!
