Carrot Tarte Tatin

Name: Rukmini Carrot Tarte Tatin Recipe | Easy Vegetarian Tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 x 320g sheet of ready-rolled puff pastry; 2 scant tsp mustard; 200g brie, thinly sliced; 250g baby carrots, halved lengthways; 1 tbsp olive oil; 1 tsp sea salt; freshly ground black pepper; A few sprigs of fresh thyme; green salad, to serve

by Rukmini Iyer from The Green Roasting Tin

This ultra easy carrot tart is perfect for using up fresh seasonal carrots for a light and easy meal, served simply with a green salad.

Vegetarian Baking Family Friendly Dinner Party

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

This is a lovely tart to make if you’ve impulse-bought some tiny, green-topped Peter Rabbit carrots at the supermarket and are wondering what to do with them; it looks even prettier if there are rainbow carrots on offer. You don’t need much more than a green salad alongside this for an elegant weeknight dinner.

Ingredients

1 x 320g sheet of ready-rolled puff pastry

2 scant tsp mustard

200g brie, thinly sliced

250g baby carrots, halved lengthways

1 tbsp olive oil

1 tsp sea salt

freshly ground black pepper

A few sprigs of fresh thyme

green salad, to serve

Method

Preheat the oven to 180°C fan/200°C/gas 6. Lay the pastry on a lined baking tray and spread with the mustard, leaving a 2.5cm border around the edges, then scatter over the brie.

Toss the halved carrots with the olive oil and salt, then arrange these over the cheese. Scatter over the thyme, then transfer to the oven and roast for 30 minutes.

Serve hot, with a green salad alongside.

Note: Look out for British-made vegetarian brie in the supermarket.

Preview