Carrot Tarte Tatin with Carrot Top Salsa Verde & Feta

This carrot tarte tatin is all about letting simple ingredients do the heavy lifting. Sweet, tender carrots caramelised in balsamic and honey, baked under flaky puff pastry, then flipped and finished with a fresh carrot top salsa verde and salty feta. It looks fancy, but it’s surprisingly easy.

For the tarte tatin

• 2 baby carrot bunches (with tops)
• Olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• Salt & pepper
• ½ tsp ground cumin
• ½ tsp ground paprika
• Handful of fresh thyme
• 2 sheets puff pastry

Carrot top salsa verde

• Handful of carrot tops, washed
• Olive oil
• 1 garlic clove, grated
• Juice of 1 lime
• Salt & pepper

Optional: 100g feta, whipped.

Method

1. Prep the carrots
   Preheat the oven to 190°C.
   Wash and cut the carrots in half lengthways.

2. Build the base
   In an ovenproof pan or baking dish, drizzle in olive oil, balsamic vinegar, honey and scatter the thyme.
   Arrange the carrots cut-side down, packing them in snugly.
   Season with salt, pepper, cumin and paprika.

3. Pastry on top
   Lay the puff pastry over the carrots, tucking the edges in neatly around the sides.

4. Bake
   Bake for 30 minutes, or until the pastry is golden and cooked through.

5. Make the salsa verde
   Finely chop the carrot tops and mix with olive oil, garlic, lime juice, salt, and pepper.
   You can also blitz everything briefly in a blender if you prefer.

6. Flip & finish
   Once baked, carefully flip the tarte tatin onto a serving plate.
   Spoon over the carrot top salsa verde and finish with whipped feta.