How to make carrot tarte tatin
2 brown onions, thinly sliced
2 cloves garlic, thinly sliced
1 Tbsp fresh thyme leaves, plus extra, to serve
2 tsp caster sugar, plus 1 Tbsp extra
2 tsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
400g Dutch carrots, cleaned, trimmed, halved lengthways
200g marinated feta, crumbled (see Cook’s tip)
1 sheet frozen butter puff pastry, thawed
2 tsp Dijon mustard
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
60g mixed salad leaves
1/2 cup toasted walnuts, roughly chopped
Melt butter in a 24cm ovenproof frying pan on medium-low heat. Add onion and cook, stirring occasionally, for 15 minutes or until golden. Add garlic, thyme and sugar; cook for a further 10 minutes or until soft and sticky. Stir in Dijon mustard, season and transfer to a plate.
Preheat oven to 180°C fan-forced (200°C conventional). Return pan to heat with extra butter and sugar on low heat. Add carrots in a single layer; pour over 1/3 cup water and cook, turning carrots once, for 12 minutes or until carrots are tender and liquid nearly evaporated. Remove pan from heat. Adjust carrots to form a single layer in pan.
Spoon onion mixture and 3/4 of the feta evenly over carrots. Cover with pastry sheet, tucking overhanging pastry down inside of frying pan. Bake for 40 minutes or until pastry is puffed, golden and cooked through. Set aside for 5 minutes to cool slightly.
Meanwhile, to make Walnut salad, combine Dijon, juice and oil in a large bowl. Toss in salad leaves and walnuts. Season to taste.
Invert tarte tatin onto a serving plate. Sprinkle with remaining feta and extra thyme leaves. Serve with salad.
The best frying pan for this recipe
This recipe calls for a 24cm ovenproof frying pan.
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