When you put glossy, caramelized carrots, soft candied shallots and crisp flaky pastry together, you really can’t fail to end up with something very special, and this tatin is certainly that.
- Yield: 12 squares
- 3 lb 5 oz (1.5 kg) carrots
- 9 oz (250 g) shallots, peeled
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 2 tbsp (30 g) butter, softened
- 3 tbsp light brown muscovado sugar
- 10½ oz (300 g) ready-made puff pastry
- sea salt and freshly ground black pepper
For the Yogurt
- scant 1 cup (200 g) natural/plain full fat yogurt
- 2 cm/¾ inch fresh piece of ginger root, finely grated
- 1 garlic clove, grated
- a small bunch of mint leaves, roughly torn
- extra mint, to garnish
- a 30 x 17 x 2.5 cm/11¾ x 6¾ x 1 inch brownie pan
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Cut the carrots into triangular chunks about 2 cm/¾ inch wide at the base. Scatter them over the base of a sheet pan and add the peeled shallots. Mix the honey, olive oil and thyme leaves together and spoon the mixture over the vegetables. Season and roast for about 30 minutes, until the carrots have started to soften. Remove the pan from the oven and stir in the butter and muscovado sugar.
- Roll the pastry out to fit the pan and place it carefully over the vegetables, tucking the edges in.
- Bake for about 25 minutes or so, until the pastry is golden and crisp. Remove from the oven and leave to settle for 4–5 minutes, before turning out and inverting onto a board and cutting into squares.
- Stir the yogurt, grated ginger and grated garlic together in a bowl. Add the torn mint leaves and season with a little salt and freshly ground black pepper. Arrange the carrot tatin squares on a pretty serving dish and garnish with extra mint leaves. Serve the yogurt in a bowl alongside.